Pineapple and Chicken skewers
20 minutes preparation - 10 minutes cooking
Combine chicken and 2 Tbsp. soy sauce in a resealable plastic bag; seal and gently shake until well coated. Refrigerate at least 2 hours or overnight.
Start heating a grill pan to a medium high heat. Drain the pineapple and keep the juice set aside.Thread the pineapple, chicken and vegetables alternately onto skewers then place them on the grill pan, turning every four minutes until chicken is cooked throughout.
Mix the pineapple juice with the rest of the marinade, pour into a large saucepan and boil over high heat until reduced. Remove from heat and add the lime juice, sugar and ginger.
Serve the skewers with brown rice, pour over the sauce over the dish and enjoy!
- 500g chicken breast
- 1 can of Del Monte® Pineapple chunks in Juice
- 1/4 cup soy sauce
- 1 red bell pepper, cut into 1-inch pieces
- 1/2 medium red onion
- 1/4 cup fresh lime juice
- 1 Tbsp. sugar
- 1 Tbsp. grated fresh ginger
- 1/4 cup chopped fresh cilantro