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Spring in Season – Pineapple

Spring is here and sweet, juicy Pineapple is in season now!

Pineapple is quite versatile for both sweet and savoury dishes, here are some of our favourites;

  • Upsidedown Pineapple Cake
  • Pineapple & Mint Frappe
  • Caramelised Pineapple & Coconut Curried Rice
  • Sticky Chicken with Caramelised Pineapple
  • Pina Colada Yoghurt Pops
  • Pineapple Relish
  • Charred Pineapple with Bourbon Caramel Sauce
  • Jerk Chicken Salad
  • Pineapple Slaw
  • Ginger & Pineapple Biscotti

The recipe that has tempted us the most is these delectable Chicken & Pineapple Kebabs!

Chicken & Pineapple Kebabs

Ingredients:

  • 1 cup tomato sauce
  • 1/4 cup low sodium soy sauce
  • 1/4 cup honey
  • 1 tablespoon American yellow mustard
  • 1/4 cup brown sugar
  • 2 whole garlic cloves
  • 1 lemon, juiced
  • 8 boneless skinless chicken thighs
  • 1 fresh pineapple
  • 16 wooden skewers
  • Extra-virgin olive oil, for brushing
  • Salt and freshly ground black pepper

Method:

  1. Soak wooden skewers in water for at least 15 minutes
  2. In a saucepan over medium heat, add the ketchup, soy sauce, honey, mustard, sugar, garlic and lemon juice. Bring to a simmer and cook gently until thickened, about 10 minutes. Set aside to cool.
  3. Heat a grill pan. Cut each chicken thigh into 2 pieces. Peel the pineapple and cut it into 1 1/2-inch chunks.
  4. Alternating between the chicken and pineapple, thread the pieces onto the skewers. Brush them with olive oil and season them salt and pepper.
  5. Remove the garlic cloves from the barbecue sauce and discard; put about half the sauce into a small bowl for later. Brush skewers with some of the remaining sauce.
  6. Cook them on the grill, basting regularly with the barbecue sauce, until cooked through, about 10 to 15 minutes.
  7. Serve with reserved barbecue sauce on the side for dipping.

 

This recipe featured as part of our #MakeItMonday series – follow us on Facebook and Instagram for more!

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