Recipe for Chicken Kebabs with juicy pineapple and home made sauce
250 ml (1 C) Rhodes Tomato Puree
65 ml (¼ C) soy sauce
65 ml (¼ C) brown sugar
45 ml (3 T) Rhodes Choice Grade Honey
5 ml (1 t) Dijon mustard
reserved pineapple syrup
1 x 440 g can Rhodes Pineapple Rings in Light Syrup, drained, syrup reserved
1 red bell pepper
4 chicken breast fillets, cubed
sunflower oil for brushing
To prepare the sauce, place the Rhodes Tomato Puree, soy sauce, brown sugar, Rhodes Choice Grade Honey, mustard and pineapple juice in a medium saucepan.
Bring the sauce to the boil, stirring until the sugar is dissolved. Lower the heat to medium and simmer the sauce for twenty minutes or until it thickens.
Season to taste with salt.
To prepare the kebabs, slice each Rhodes Pineapple Ring in half and half again such that each ring yields four pieces.
Core the red bell pepper and discard any seeds. Cut into even sized cubes.
Prepare the chicken kebabs by sliding alternate pieces of chicken, pineapple and red pepper onto four wooden kebab sticks.
Grill the kebabs over medium heat. During cooking brush the kebabs with some of the prepared sauce and turn the kebabs to cook on all sides. Grill for 15 minutes or until the chicken is cooked.
Serve hot with baked potatoes or rice and the sauce on the side.
Recipe provided by Rhodes food products. Visit their website here for more great recipes.