Now I know some people have a real problem with pineapple on a pizza, but how do you feel about pineapple on a skewer?
This lovely marinade had a bit of a kick, but it was balanced beautifully with the sweetness in the peppers and pineapple. If like my youngest you don’t like too much heat then reduce the chilli content or leave it out completely. I have given the recipe for them to be cooked in the oven, but they are even better cooked in a bbq.
2 cloves garlic
2-3 teaspoons smoked paprika
1 teaspoon ground cumin
1-2 red chillies - finely chopped
Juice 1/2 lemon
2-3 teaspoons honey
Salt and pepper
1 kg chicken thigh fillets - each cut in 3
400g pineapple - peeled and cut into chunks
2 peppers - cut into chunks
Preheat the oven to 210 degrees.
Mix the marinade together in a large bowl and add the chicken to the mixture. Leave for 30 minutes if you can.
Thread the the chicken onto the skewers alternating with pineapple and peppers. Drizzle with oil and season generously.
Cook for 30 minutes. Serve with rice.