#SCGS BBQ Pineapple Chicken Skewers
#SCGS BBQ Pineapple Chicken Skewers
Ingredients
Skewers (soak skewers in water for 20–30 minutes if using wood)
¼ cup (60 ml) Soy sauce
¼ cup (60 ml) Honey
2 Tbsp (30 ml) Apple cider vinegar
2 Tbsp (30 ml) Vegetable oil
1 tsp (5 ml) Garlic powder
1 tsp (5 ml) Fresh ginger, grated
1 Tbsp (15 ml) Seven Colours Grill Seasoning™
¼ tsp (1,25 ml) Red chilli flakes (optional, for heat)
450 g Chicken breast, cubed (skinless and deboned)
1 cup Fresh pineapple, cubed
1 Red pepper, diced
1 Green pepper, diced
1 Small red onion, diced
Method
Preheat the oven to 220 °C. In a bowl, whisk together soy sauce, honey, apple cider vinegar, vegetable oil, garlic powder, ginger, Seven Colours Grill Seasoning™ and chilli flakes. Add the chicken and toss to coat evenly. Cover and refrigerate for at least 30 minutes (or up to 2 hours for a richer flavour).
Thread the marinated chicken, pineapple, peppers and onion alternately onto skewers. Place on a lined baking tray and bake for 15 to 18 minutes, turning halfway through. Broil for 1 to 2 minutes at the end for extra char.
Tip: Serve hot with a fresh salad and fluffy rice – or pap, for a South African twist.
Season your stews
#sevencolours
