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Preparation Method

Prep cook basmati rice cloves garlic, crushed lemon, juiced skinless chicken thigh fillets, cut into 3cm chunks mint leaves, chopped sesame seeds, toasted 1-2 red chillies, sliced lime, juiced ripe pineapple, peeled and cut into thick round slices STEP 1 Light the barbecue. Combine the paprika, garlic, lemon juice and olive oil with some salt. Mix to a paste and combine with the diced chicken, mixing well. Set aside to marinate for 1 hour. STEP 2 Combine the sugar and lime juice in a large bowl. Add the pineapple slices and mix well, making sure every slice is coated. STEP 3 Barbecue the pineapple slices until lightly charred on both sides. Once cool enough to handle, dice the flesh, discarding the tough cores. STEP 4 Put the chicken meat onto six skewers and cook over direct heat for 20-25 minutes, turning regularly, or until cooked through and lightly charred at the edges. STEP 5 Top the pineapple with the mint, sesame seeds and red chillies. Serve with the chicken and rice. source: olivemagazine.com