Ingredients

• 250 g - chicken cubes
• 1 cup - canned pineapple cubes
• 2 tbsp - yoghurt
• 1 tsp - cumin powder
• 1 tsp - red chilli powder
• 1 tsp - coriander powder
• 1/2 tsp - garlic paste
• 1 tsp - salt
• 1/4 cup - chopped fresh cilantro
• Few drops orange food colouring (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
• plate of lettuce leaves to serve the kebabs on

How to Make Tangy Pineapple Chicken Kababs

• Save the can juice in a bowl. Squeeze the juice out of all but 8 pineapple pieces into this bowl to get about 1/2 cup juice in total.
• In a large bowl, mix the spices, salt, yogurt, colour, fresh cilantro, garlic, and the pineapple juice.
• Add the chicken to this mix, coat evenly and set aside for 1-2 hrs.
• Pre-heat the grill to medium and soak the wooden skewers in water (not required for metal ones).
• Alternately, skewer on the bell-peppers, pineapple chunks, chicken and onions.
• Brush them lightly with oil and place the skewers onto a flameproof dish or grill pan (perforated).
• Turning them from time to time and basting them with oil, keep cooking for about 15 mins till its evenly cooked all through.
• Place them on the lettuce bed. Serve with lemon wedges, freshly chopped cilantro and onion rings as a garnish.