Chicken-pineapple skewers with coconut
DIFFICULTY
easy
easy
RATING
COOK TIME
25 mins
25 mins
TOTAL TIME
25 mins
25 mins
Ingredients
Servings:
8
- 1 small tin (446 ml; 260 g) Sliced pineapple
- 2 TABLESPOONS Lemon juice
- 1/2 TEASPOON Sambal Oelek
- 6 TABLESPOONS Oil
- 500 g Chicken filet
- 1 red pepper
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 TABLESPOONS Coconut flake
- 7-10 Tbsp Melissa leaves
- 8 Metal skewers
Directions
- 1
Drain the pineapple and collect the juice. Mix pineapple and lemon juice Sambal Oelek and 4 tablespoons of oil. Rinse chicken meat cold and pat dry. Cut into cubes and marinate in the pineapple juice marinade for about 30 minutes. Turn in between. Clean, wash and cut the peppers into large pieces.
- 2
Cut pineapple rings into quarters. Remove chicken cubes from the marinade and drain well. Put the pepper and pineapple pieces alternately on skewers. Season with salt and pepper and fry in the remaining oil while turning for about 15 minutes. Finally, sprinkle with grated coconut and fry briefly. Garnish with lemon balm as desired
- 3
Per skewer approx. 710 kJ/ 170 kcal. E 14 g/ F 9 g/ KH 7 g
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