Spicy chicken skewers with pineapple salsa

Kebabs with a great combination of flavours and a spicy kick
Try these spicy chicken skewers with pineapple salsa
1 rating
Recipe by: Toral Shah | Nutritionist, chef, food & health writer

I’m a huge fan of anything that you can eat off a stick as this signifies summer to me. These chicken skewers can be popped onto the barbecue or under the grill, and eaten hot or cold with the salsa. They pack well for both picnics or packed lunches and the salsa can be made with peaches, nectarines, or strawberries for summer eating.

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Ingredients
  • 10 mini wooden skewers, soaked in water
  • For chicken skewers:
  • 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
Time
30 minutes, with extra prep time

Nutrition information (per serving)

SERVES:
2
CALORIES:
357
FAT:
17.6g
SALT:
0.2g
SUGAR:
12.5g
5 A DAY:
1
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!