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400g of chicken breast
3 spring onions
1/2 small pineapple
1 tablespoon cane sugar
30 ml apple cider vinegar
30 ml pineapple juice
2 tablespoons soy sauce
1 garlic clove
sea salt & freshly ground pepper to taste
Peel the pinapple.
Core the pineapple.
Cut the rings into pieces.
Place the pinapple in the fridge and let it drain, use some juice in the marinade.
How to make the marinade: Stir the pinapple juice with vinegar, sugar, 1 finely cut spring onion, crushed garlic, grounded pepper and soy sauce.
Cut the chicken into cubes.
Coat the chicken in marinade.
Cover and put in the fridge.
We make a salad on the side
Allow the chicken to absorb the marinade flavours.
Cut the remaining spring onions in pieces.
Thread onion, chicken and pineapple on the skewers.
Brush with olive oil.
Heat up the barbeque (the skillet if raining!) and roast the skewers side to side until the chicken is cooked.
Press the skewers on the grill to get nice brown stripes.
Serve the chicken skewers with chips and a green salad.