Roasted Pineapple Chicken with a Sweet Chilli Glaze
Firing up the BBQ this weekend? Then make these simple pineapple chicken skewers from Levi Roots, king of the Reggae Reggae sauce. An easy barbecue chicken option that the whole family will enjoy.
From the book
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.