Lemon and garlic chicken skewers with caramelised pineapple

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How to make Lemon and garlic chicken skewers with caramelised pineapple

  • Yield : 8
  • Prep Time : 6:00
  • Cook Time : 0:15
  • Total Time : 6:15

Ingredients

  • 1 tablespoon finely grated lemon rind
  • 1/4 cup lemon juice
  • 2 garlic cloves, finely chopped
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon sweet paprika
  • 1 tablespoon hot chilli sauce
  • 2 teaspoons sea salt
  • 1kg chicken thigh fillets
  • 1 small whole pineapple, peeled
  • 1/4 cup brown sugar
  • Lemon wedges, to serve
  • Fresh coriander sprigs, to serve

Method

  • Step 1 Combine lemon rind, lemon juice, garlic, oil, paprika, chilli sauce and sea salt in a glass or ceramic bowl. Halve chicken pieces and add to the bowl. Turn to coat. Cover. Refrigerate for 4 hours or overnight, if time permits.
  • Step 2 Cut pineapple in half lengthways. Cut each half lengthways into 4 wedges. Trim core if needed. Thread pineapple onto 8 metal skewers. Rub all over with sugar.
  • Step 3 Thread chicken onto 4 metal skewers. Season with pepper.
  • Step 4 Heat a barbecue chargrill or grill plate on medium-high heat. Cook chicken, turning, for 8 to 10 minutes or until browned all over and cooked through. Transfer to a plate. Cover loosely with foil. Set aside for 5 minutes to rest.
  • Step 5 Meanwhile, cook pineapple on chargrill, turning, for 5 minutes or until just tender and caramelised.
  • Step 6 Serve chicken with pineapple skewers, lemon wedges and coriander sprigs.

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