Chicken and Pineapple Skewers
By Amanda Wong Rainbow Seaweed Chickpea Miso & Sesame Seasoning, Rainbow Seaweed Salt
August 17, 2021
We’d argue that this is one of those dishes that taste better when cooked over an open fire. So, fire up the coals and burners, summer BBQ season is here!
Skewers are easy to make and a great option for feeding big crowds. Prepare these skewers a night before and simply pop them onto the barbie the next day.
We like to grill our skewers until the chicken and pineapple are slightly charred on the edges for that extra char flavour!
Products used in this recipe - Rainbow Seaweed Salt and Rainbow Seaweed Seasoning
- Prep: 45 mins
- Cook: 10 mins
- Yields: 5
Directions
1In a large bowl, combine all the brine ingredients.
2Add the chicken thigh to the brine and chill in the refrigerator for 30 minutes.
3Thread the chicken, red onion, red bell pepper and pineapple onto metal or bamboo skewers.
4Heat the barbecue to high.
5Brush the skewers with oil, then place them onto the grill. Turn occasionally, until both sides are golden and slightly charred on the edges.
6Sprinkle Rainbow Seaweed Seasoning on top and serve with a wedge of lime.
Category - Lunch, dinner, snack
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