Spicy chicken skewers with pineapple salsa

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Spicy chicken skewers with pineapple salsa

Kebabs with a great combination of flavours and a spicy kick

30 minutes plus marinade time

Serves 2

Toral Shah

Recipe by: Toral Shah | Nutritionist, chef, food & health writer

All our recipes are based on our Cancer Prevention Recommendations, so you can trust them and enjoy tasty, healthy food. Just pop these chicken skewers on the barbecue or under the grill, and eat hot or cold with salsa.

Toral Shah

Recipe by: Toral Shah | Nutritionist, chef, food & health writer

All our recipes are based on our Cancer Prevention Recommendations, so you can trust them and enjoy tasty, healthy food. Just pop these chicken skewers on the barbecue or under the grill, and eat hot or cold with salsa.

Ingredients

For chicken skewers:

  • 10 mini wooden skewers, soaked in water
  • 6 chicken thigh fillets, cut into 2.5cm cubes
  • 1 clove of garlic, crushed
  • 1 teaspoon of chipotle chilli paste
  • 1 tablespoon olive oil
  • Juice of ½ a lime

For salsa:

  • ½ a ripe pineapple (or 3 large peaches or nectarines or 200g strawberries)
  • 1 red chilli, deseeded and finely diced
  • 3 spring onions, finely sliced
  • Juice of ½ a lime
  • 10g of coriander, finely chopped

CALORIES: 357

FAT: 17.6g

5 A DAY: 1

SALT: 0.2g

SUGAR: 12.5g

Method

  1. Mix together the marinade for the chicken – garlic, chipotle chilli, olive oil and lime juice – and season.
  2. Add the chicken cubes and marinate for at least 30 minutes or, if you prefer, overnight.
  3. In the meantime, prepare the salsa by finely dicing the pineapple into 1cm cubes.
  4. Add the finely diced chilli, spring onion, lime and coriander and season well. This can be chilled overnight along with the chicken.
  5. Thread the chicken onto the soaked skewers and cook under a hot grill, on a hot grill pan or barbecue for 3 – 4 minutes on each side, ensuring that any juices run clear when cooked.
  6. Serve with the salsa and enjoy!

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