Hawaiian Pineapple Chicken Kebabs
Ingredients
6 tablespoons of sweet chilli sauce
2 tablespoons of soy sauce
3 tablespoons of olive oil
100 g of anchor spreadable or block butter
8 boneless and skinless chicken thigh fillets
425 g of can of pineapple chunks in juice, drain and set the juice to one side
2 tsps of garlic powder
2 green and red bell peppers, cut into chunks
1 pinch of sea salt
1 pinch of ground black pepper
4 servings
Calories~863 kcal
Protein~48 g
Carbs~31 g
Fat~60 g
Fiber~3 g
Sugar~24 g
Total recipe
Calories~3,450 kcal
Protein~190 g
Carbs~125 g
Fat~240 g
Fiber~10 g
Sugar~95 g
Method
Step 1
Light up the BBQ coals and oil your grill.
Step 2
Beat Anchor spreadable with a wooden spoon until smooth. Add sweet chilli, soy, garlic powder and half the pineapple juice, then whisk. Cut each chicken thigh into 3 chunks and throw into the bowl. Use your hands to coat the chicken in the sweet and tangy coating.
Step 3
Pop your peppers and pineapple chunks into a separate bowl with the rest of the pineapple juice, a glug of olive oil, and some salt and pepper. Shake the bowl until the peppers are fully covered.
Step 4
Put your chicken thigh chunks, pineapple, and pepper onto your skewers. Repeat until you have 6 to 8 fully loaded kebabs.
Step 5
Place your kebabs on the BBQ, coating them with your leftover buttery marinade. Leave for 5 minutes, then turn and cook for another 10 minutes. Keep turning and adding more butter marinade.
Step 6
Remove your kebabs from the BBQ once done – they will be fully cooked when their internal temperature is 75 °C (165 °F). Then, just get dunking in sour cream mixed with sweet chilli for a little extra sizzle.
Step 7
Show us your creations on Instagram – it’s @anchor_dairy with #AnchorBBQ!
Step 8
Anchor Hack - if using wooden skewers, always soak in water for 10 mins before putting on the BBQ!
