Tangy Pineapple Chicken Kababs

Recipe by
Total Time:
2.5 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: BBQ Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Matki Usal(Sprouted Matki or moth with spices), Spicy Chicken Chilli , ROUCH BEER CHICKEN WINGS WITH SPICY HABANERA CHILLY DIP , Narthangai Pachadi

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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.

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