Ingredients (serves 12)- 1 x 225g can pineapple pieces in natural juice, strained, juice reserved
- 2 tbs tomato sauce
- 1 tbs soy sauce
- 1 garlic clove, crushed
- 1 large red capsicum, halved, deseeded, cut into 2cm pieces
- 4 shallots, ends trimmed, cut into 3cm pieces
- 12 (about 550g) chicken tenderloins, cut into thirds crossways
- Olive oil spray
- Combine the pineapple juice, tomato sauce, soy sauce and garlic in a bowl. Add chicken and turn to coat. Cover and place in the fridge for 1 hour to marinate.
- Thread the capsicum, shallot, pineapple and chicken alternately onto skewers. Spray lightly with olive oil spray.
- Preheat a barbecue flat plate or a large frying pan on medium-high. Cook, turning occasionally, for 10 minutes or until golden. Serve.
- You will need to soak 12 bamboo skewers in cold water for 15 minutes for this recipe.
- Allow 1 hour marinating time.
Good Taste - November 2007, Page 52
Recipe by Tracy Rutherford
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