Ingredients

The following ingredients have 4 Servings
  • 1½ cups ketchup
  • ¾ cup sweet chilli sauce
  • 1/3 cup soy sauce / tamari sauce
  • 2 tsp crushed garlic
  • 2 tsp finely minced/crushed ginger
  • 1-2 tsp salt
  • 750 g (+- 1½lbs) chicken thighs (skinless, boneless)
  • 1 pineapple (peeled, cored and cubed into 2-3cm chunks)
  • 2 red bell peppers (seeded and cubed into 2-3cm chunks)
  • 1 red onion (cubed into 2-3cm chunks)

Instruction

  • To make the marinade, combine the ketchup, sweet chilli sauce, crushed garlic, ginger, soy sauce and salt in a medium bowl then mix well.
  • Slice the chicken into bite-sized pieces and add to a large bowl.
  • Reserve one third of the marinade and pour the remaining marinade over the chicken thighs. Cover and allow to marinate for at least 30 minutes but up to 24 hours in an airtight container in the fridge.
  • To make the skewers, soak bamboo skewers in boiling water for 10 minutes (or alternatively use metal skewers).
  • Chop the onion, pineapple and red onion into bite-sized pieces.
  • Thread the chicken, pineapple, onion and pepper onto the skewers then brush with the marinade that is left in the bowl the chicken was marinating in.
  • Pre-heat an outdoor grill or a grill pan on a stove and cook the skewers until golden brown and starting to caramelize on all sides and until the chicken is cooked through (approximately 10-15 minutes). Glaze with the reserved marinade while cooking.
  • Remove from the heat and allow to rest for 5 minutes before serving.