Chicken and pineapple skewers
Salty, sweet and tangy with a little heat. That’s how chicken tastes when you combine fish sauce, lime juice, sugar, onion, chilies, ginger and garlic. Add the sweetness of peppers and pineapple, and the smokiness of the grill, and it's just superb.
Servings 4 people
Ingredients
- 400 to 450 grams chicken thigh fillets about one pound, with or without skin
- ¼ cup fish sauce
- ¼ cup lime juice you may substitute lemon juice or calamansi juice
- 6 tablespoons sugar
- 2 bird’s eye chilies finely sliced
- 1 one-inch knob ginger peeled and grated
- 4 cloves garlic grated
- 1 pair kaffir lime leaves rib discarded, and leafy sides thinly sliced
- 1 large red onion
- 2 bell peppers
- 1 to 2 cups fresh pineapple chunks
- 10 to 15 bamboo skewers
Instructions
- Pat the chicken fillets dry with paper towels. Cut into bite-size cubes. Place in a bowl.
- Soak the bamboo skewers in water to prevent them from catching fire on the grill.
- Make the marinade. In a small jar, pour in the fish sauce and lime juice. Add the sugar, chilies, ginger, garlic and kaffir lime leaves. Cover the jar tightly and shake until the sugar is dissolved.
- Pour the marinade over the chicken. Mix well. Cover the bowl and marinate in the fridge for at least 30 minutes.
- Meanwhile, peel the onion and cut into eighths. Pull apart to separate the layers.
- Deseed the bell peppers and cut into pieces the same size as the onion.
- Drain the bamboo skewers. Thread the marinated chicken alternately with pineapple chunks, bell peppers and onion.
- Grill the spicy chicken pineapple skewers at least six inches from the heat. Use the leftover marinade to brush the meat and vegetables during grilling.
- Grill for four to five minutes per side and baste occasionally. Again, don't keep turning them so they can cook properly.
- Serve the chili lime chicken pineapple skewers by themselves as an appetizer or snack, or enjoy as a main dish with rice on the side.
