Chicken Hawaii skewers with salsa and risotto

Name: Chicken Hawaii skewers with salsa and risotto
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 3 TABLESPOONS demerara sugar; 1 TABLESPOON Noble sweet paprika; 1 TABLESPOON liquid honey; 4 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 700 g Chicken filet; 1 Pineapple (about 1,3 kg); 6 Onions; 10 discs Bacon; 1 Garlic clove; 2 TABLESPOONS Butter; 100 g Risotto Reis; 7-10 Tbsp Pepper; 500 ml Vegetable broth; 1/2 bunch Spring onions; 400 g Tomatoes; 2 small red chillies; 4-5 stems Basil; 4 TABLESPOONS Oil; 6 Metal skewers (each approx. 25 cm long)

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

3 TABLESPOONS demerara sugar
1 TABLESPOON Noble sweet paprika
1 TABLESPOON liquid honey
4 TABLESPOONS Olive oil
7-10 Tbsp Salt
700 g Chicken filet
1 Pineapple (about 1,3 kg)
6 Onions
10 discs Bacon
1 Garlic clove
2 TABLESPOONS Butter
100 g Risotto Reis
7-10 Tbsp Pepper
500 ml Vegetable broth
1/2 bunch Spring onions
400 g Tomatoes
2 small red chillies
4-5 stems Basil
4 TABLESPOONS Oil
6 Metal skewers (each approx. 25 cm long)

Directions

1
Mix sugar, paprika, honey and oil in a bowl, season with salt. Wash the meat, dab dry and cut into 2-3 cm pieces. Clean, peel and quarter the pineapple, cut out the stalk. Cut half of the flesh into 2-3 cm pieces as well. Peel, halve and quarter 5 onions. Cut the bacon into pieces of about 3 cm.
2
Place the meat, bacon, onions and pineapple alternately close together on the skewers, brush with the marinade and marinate for about 30 minutes. Peel and finely dice the remaining onion and garlic. Heat 1 tbsp. butter in a saucepan, fry the onion and garlic over a low heat until transparent. Add rice, sweat briefly and season with salt and pepper. Add stock, simmer until the rice has absorbed the liquid. Add the next portion of liquid only when the rice has absorbed the liquid. Cook for a total of 30-35 minutes. Add 1 tablespoon of butter just before serving.
3
In the meantime cut the remaining pineapple into small cubes. Wash and clean spring onions and cut them into fine rings. Wash, clean and quarter the tomatoes, remove the core and cut the flesh into fine cubes. Rinse chilli hot and cut into fine rings. Wash the basil, dry with a knife, pluck the leaves from the stalks and chop finely, except for a little garnish. Mix the prepared ingredients in a bowl, season with salt and pepper.
4
Heat the oil in portions in a large frying pan, fry the skewers in it for 6-8 minutes in 2 portions while turning. Brush with the marinade from time to time. Arrange skewers and salsa on a plate, add buttered rice and garnish both with basil.