- Preparation and cooking time
- Total time
- + Marinating
- Serves 6
- 1 tbsp hot-smoked paprika
- 4 cloves garlic, crushed
- ½ lemon, juiced
- 4 tbsp olive oil
- 12 skinless chicken thigh fillets, cut into 3cm chunks
- a large handful mint leaves, chopped
- 2 tbsp sesame seeds, toasted
- 1-2 red chillies, sliced
- cooked basmati rice
- 2 tbsp soft light brown sugar
- 1 lime, juiced
- 1 ripe pineapple, peeled and cut into thick round slices
- STEP 1
Light the barbecue. Combine the paprika, garlic, lemon juice and olive oil with some salt. Mix to a paste and combine with the diced chicken, mixing well. Set aside to marinate for 1 hour.
- STEP 2
Combine the sugar and lime juice in a large bowl. Add the pineapple slices and mix well, making sure every slice is coated.
- STEP 3
Barbecue the pineapple slices until lightly charred on both sides. Once cool enough to handle, dice the flesh, discarding the tough cores.
- STEP 4
Put the chicken meat onto six skewers and cook over direct heat for 20-25 minutes, turning regularly, or until cooked through and lightly charred at the edges.
- STEP 5
Top the pineapple with the mint, sesame seeds and red chillies. Serve with the chicken and rice.