Gary made these for me this week and it was a great hit, so much so we have it on the menu again this week. I know some people hate the idea of fruit and meat together but I rather like it. The chicken and pineapple work really well together and you get a really good dose of fruit and veggies with this one, especially if you opt for cauliflower rice.
What more can I say, give it a whirl and let me know what you think?
BBQ Sauce Ingredients:
- 150g ketchup (home-made best of course but ….)
- 100ml white wine vinegar
- 250ml Water
- 1 onion
- 1 tsp celery seeds
- 1 tsp cayenne pepper
- 1 tsp chili powder
- 1 tbsp brown sugar
- Salt and pepper to season to taste
- Splash of oil to fry the onion off.
- 2 chicken breasts,
- 1 red onion,
- 8 mushrooms
- 1 red pepper
- 1/4 to 1/2 a fresh pineapple
Method – BBQ Sauce:
Chop the onion finely.
Take a heavy based pan and put a splash of oil in, put on the heat and then fry the onion until it’s transparent. Add the wet ingredients then the dry ingredients and stir well. Simmer for 20 minutes stirring from time to time until the sauce has reduced and is thick.
Set to one side while you prepare the chicken.
Cut the chicken breasts into bite-sized pieces and drop into the sauce. Leave to marinate for two hours.
Method – Kebabs
If you are using a conventional oven pre-heat to 200C/Gas 6.
Chop the onion, pepper, pineapple and pepper in into large chunks, for threading onto the skewers.
Skewer the chicken with pieces of red onion, mushroom, Pineapple and red pepper, taking each in turn over 4 skewers (2 per person).
Lay the skewers out on a flat baking try and cover with the remaining BBQ sauce.
Place in the roasting oven of the AGA ( or for conventional ovens use 200C/Gas 6) until the chicken is cooked through.
To Serve (serves 2):
Serve on a bed of rice or cauliflower rice. I love cauliflower rice and am avoiding grains again at the moment so that was what I went for.
You could use other meats or even fish in this.