Monday, November 12, 2012

BBQ Chicken with Pineapple

This week I would like to share one recipe of my weekly food prep.

BBQ Chicken with Pineapple.

The Pineapple juice in this Indian recipe is use to tenderize the meat, but it also gives the chicken a deliciously tangy sweetness.


  • 225 g/ 8 oz pineapple chucks in juice (or use fresh pineapple but you need to work a little for juice)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 garlic clove, crushed
  • 1 tsp chilli powder
  • 1 tsp termeric 
  • 2 tbsp natural (plain) yogurt
  • 1 tbsp vegetable oil
  • 1 tbsp chopped fresh coriander
  • 18 oz skinless, boneless chicken breast 
  • 1/2 red bell pepper
  • 1/2 yellow or green bell pepper
  • 1 large onion
  • 6 cherry tomatoes

Serves 6


  1. Drain the canned pineapple into a bowl. Reserve twelve large chunks of pineapple. Squeeze the juice from the remaining chunks into the bowl, then discard the chunks. You should be left with about 4 fl oz/ 1/2 cup pineapple juice.
  2. In a large bowl, blend together ingredients number 1-9.Cut the chicken into cubes, add the spice mixture and leave to marinate for abut 1-11/2 hours. 
  3. Cut the peppers and onion into chucks. 
  4. Arrange the chicken pieces, vegetable and reserves pineapple chunks alternately on six skewers.
  5. Brush the kebabs with oil and cook on a medium barbecue for about 10 minutes, turning and basting the chicken pieces regularly with the marinade, until cooked through. 

Serve with salad or (plain) brown rice.

    1 comment:

    1. Looks and sounds delish! I am new to this whole food prepping thing so I will most def try this! :) Thank you!