Roasted Pineapple Chicken with a Sweet Chilli Glaze
Here are some delicious, rustic skewers just perfect for a party.
|2 tbsp||tbsp Reggae Reggae Tomato Ketchup or regular tomato ketchup|
|2 tsp||Japanese soy sauce|
|4 tbsp||ginger syrup (or you can use the syrup from a jar of stem ginger)|
|1 tsp||soft dark brown sugar|
|2 tbsp||cider vinegar|
|2 tbsp||sweet chilli dipping sauce|
|2 tsp||fish sauce|
|1||pineapple, peeled, cored and cut into bite-sized chunks (you need 32 chunks in total)|
|6||skinless, boneless chicken thighs, each cut into 3 pieces|
You will need 8 metal skewers – or wooden ones that you have soaked in water for 30 minutes.
1. Put the glaze ingredients in a small pan and simmer, uncovered, over a low heat for 10 minutes, or until reduced to a syrup. Pour into a non-metallic container until needed. You can do this 1 or 2 days in advance and store covered in the fridge.
2. Make the skewers at least a couple of hours in advance of cooking. Thread a pineapple piece onto a metal skewer – or a wooden one that you have soaked in water for 30 minutes – followed by a chicken piece. Continue until you have 3 chicken pieces and 4 pineapple pieces on each skewer. Place the skewers in a flat, non-metallic dish and pour over the glaze. Turn a few times to coat and marinate for a couple of hours in the fridge, loosely covered in clingfilm.
3. Barbecue the skewers on a medium-high heat, basting with the marinade and turning often until the chicken is brown and cooked through – the juices should run clear. You need to pay attention and keep turning the skewers because the sweet glaze can burn. Serve immediately.