Chicken and Pineapple Kebabs with Spicy Rice
25 mins
Ingredients
- 150g skinless chicken thigh fillet, cut into chunks
- 60g fresh pineapple, chopped
- ½ red onion, peeled and quartered, layers separated
- 1½ tsp coconut oil, melted
- 1 pinch smoked paprika
- salt and pepper
- 2 spring onions, chopped
- 1 tsp jerk seasoning
- 100g cooked long grain or jasmine rice
- 50g yoghurt, such as greek, natural, soya
- lime wedges, to serve
Method
Preheat the grill to high. Thread the chicken, pineapple and onion onto skewers, brush with half of the oil then rub with the paprika and a little salt and pepper. Grill for 8-10 minutes, turning occasionally until the chicken is cooked through.
Heat the remaining oil in a frying pan, add the spring onions and fry until soft then add the jerk seasoning and rice. Fry for 2-3 minutes then serve with the chicken skewers, yoghurt and lime wedges.
Tips
This recipe uses pre-cooked rice for ease and speed. If you prefer to cook the rice from scratch, you can use one-third the amount of cooked rice. Boil it in a pan of water according to the packet instructions.