Chicken & Pineapple Kebabs with a Honey-Soy Marinade
Make things tropical with these divine skewers of perfectly cooked chicken and sweet and sticky pineapple.
- Serves: 4-6 |
- Difficulty: easy
- Prep Time : 30 mins |
- Cook Time : 15 mins
½ C (125 ml) orange juice
¼ C (60 ml) honey
¼ C (60 ml) soy
¼ C (60 ml) rice vinegar
2 Tbsp (30 ml) sesame oil
2 Tbsp (30 ml) sugar
2 garlic cloves, chopped
2 kg boneless, skinless chicken thighs
6 kebab sticks
1 large red onion, peeled and sliced into chunks
1 small pineapple, peeled and sliced into chunks
salt and pepper
2 spring onions, sliced
Place all of the ingredients into a sauce pot and bring to a simmer. Reduce by half until thickened slightly. Remove from the heat and set aside.
To assemble the kebabs, thread a thigh onto the kebab followed by a piece of red onion and pineapple. Repeat this order until you have 4-5 pieces of chicken per kebab, depending on the size of your sticks.
Drizzle the kebabs with olive oil and season, then braai over hot coals for 2 minutes per side to char the chicken slightly. After that, begin brushing the kebabs with marinade and flip every minute or so to build up a caramelised crust. Cook for a total of 10-15 minutes or until cooked through.
Drizzle the kebabs with a little more marinade, then season, top with sliced spring onion and serve.