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#WFD- Sticky Chicken and Pineapple Kebabs
Serve this dish with salad and garlic bread.
POLOKWANE – Some people believe that chicken and pineapple do not belong together. So much so that the internet has had numerous petitions to stop people from placing chicken and pineapple on pizza.
However, the combination works seemingly well with each other because of the flavour combination. The sweet pineapple together with the salty chicken provides the perfect sweet and salty taste in your mouth.
What’s for Dinner provides this delicious recipe for that quick fix in the evening.
Ingredients
- 800g chicken fillet, cubed
- 1 x large, diced (pineapple)
- 1 x KNORR Cook-In-Bag Sticky Chicken Wings
- 100ml chutney
- 8 x wooden kebab sticks
Method
- No need to preheat oven.
- Thread the chicken cubes onto the kebab sticks alternating with pieces of pineapple until all the ingredients have been used up.
- Carefully place the kebab sticks into the cook-in-bag – do not worry if the ends of the kebab sticks pierce the bag- season with dry KNORR mixture. Close bag at end with blue tie supplied.
- Very gently massage KNORR mixture into the chicken on a stable surface. Ensure dry mixture is spread evenly.
- Place bag sideways in a cool oven dish, ensuring pieces are evenly spaced.
- Bake at 180°C for 40 minutes on the lowest shelf in the oven. Ensure that the grill is off at all times. Keep enough room for the bag to expand (bag must not touch the sides of the oven).
- Cut the bag open and leave to brown in the oven for a further 10 minutes.
- Coat the kebabs in any remaining juices and transfer to a serving dish.
- Tip – make mini kebabs to serve as a snack or as finger food for a party!
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