- 1 [18-ounce / 512-mL] can pineapple chunks canned in their own syrup
- 1 teaspoon [5 mL] ground cumin
- 1 teaspoon [5 mL] ground coriander
- 1 clove garlic, crushed
- 1 teaspoon [5 mL] chili powder
- 1 teaspoon [5 mL] salt
- 2 tablespoons [30 mL] low-fat plain yogurt
- 1 tablespoon [15 mL] freshly chopped coriander
- Few drops orange food coloring [optional]
- 10 ounces [284 g] skinned boned breast and thigh chiken cubes [approximately 2 cups / 500 mL]
- 1/2 sweet red pepper, membranes removed and seeded, into pieces
- 1/2 sweet yellow or green pepper, membranes removed and seeded, into pieces
- 1 large onion, into pieces
- 6 cherry-tomatoes
- 1 tablespoon [15 mL] vegetable oil
- 6 wooden skewers, soaked into cold water for at least 30 minutes to prevent them from burning
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- Drain pineapple chunks reserving pineapple juice into a measuring cup.
- Reserve 12 pineapple chunks.
- Press remaining pineapple chunks over reserved pineapple juice to get as much as possible of the juice; throw away remaining pulp.
- You shoud have 1/2 cup [125 mL] pineapple juice.
- Into a large bowl, mix together ground cumin and coriander, crushed garlic, chili powder, salt, yogurt, freshly chopped coriander and, if desired, orange food coloring.
- Pour in reserved pineapple juice and mix well.
- Add chicken cubes; mix delicately until well coated.
- Leave chicken cubes to marinate, refrigerated, for 60 to 90 minutes.
- When ready, preheat barbecue to medium intensity.
- Reserving marinade, alternately evenly thread drained chicken cubes, sweet red and yellow or green pepper pieces, onion pieces, cherry-tomatoes and reserved pineapple chunks onto soaked wooden skewers.
- Brush with vegetable oil.
- Barbecue onto hot barbecue rack for approximately 10 minutes turning and coating brochettes often with reserved marinade until well-done, no longer pink inside.
- Serve immediately.
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