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Tangy Pineapple Chicken Kababs
By : Mearl Fernandes
Category : Chicken
Servings : 4
Time Taken : 30-45 mins
Rating :
  1. Save the can juice in a bowl and squeeze the juice out of all but 8 pineapple pieces into this bowl to get about 1/2 cup juice in total.
  2. In a large bowl, mix the spices, salt, yoghurt, color, fresh cilantro, garlic, and the pineapple juice.
  3. Add the chicken to this mix, coat evenly and set aside for 1-2 hrs.
  4. Preheat the grill to medium and soak the wooden skewers in water (not required for metal ones).
  5. Alternately skewer on the bell-peppers, pineapple chunks, chicken and onions.
  6. Brush them lightly with oil and place the skewers onto a flameproof dish or grill pan (perforated)
  7. Turning them from time to time and basting them with oil, keep cooking for about 15 mins till its evenly cooked all through.
  8. Place them on the lettuce bed and serve with lemon wedges and freshly chopped cilantro and onion rings as a garnish.

Image: Flickr/creativecommons snowpea&bokchoi

250g boneless skinless lean chicken cubes
1 cup canned pineapple cubes
2tbsp yoghurt
1 tsp cumin powder
1 tsp red chili powder
1 tsp coriander powder
1/2 tsp garlic paste
1 tsp salt
1/4 cup chopped fresh cilantro
few drops orange food coloring (optional)
1/2 red bell pepper, seeded
1/2 yellow/orange bell pepper - seeded
1/2 green bell pepper, seeded
1 large onion, cut into square bits
6 cherry tomatoes
1 tbsp oil
A plate of lettuce leaves to serve the kebabs on
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