Try this twist on the favourite Chinese take-away; easy and delicious
This classic Chinese favourite is really easy to cook on the BBQ; it just needs a few minutes preparation to make the marinade and chop the peppers. The Traeger Flexible Skewers made it really easy as all the ingredients went onto just one skewer. Being metal they are very cost effective against using new wooden ones every time you have kebabs, also they don’t need soaking and the ends don’t burn.
Ingredients:
- 4 Chicken breasts; cut into chunks
- can pineapple chunks
- 2 red peppers; de-seeded and cut into chunks
Marinade:
- juice from can of pineapple
- 4 tbsp. tomato sauce
- 2 tbsp. white wine vinegar
- 1 red chilli; deseeded and finely chopped
- sea salt
- fresh ground black pepper
Equipment:
Combine the marinade ingredients and add chicken, marinate for about 20 minutes. Don’t overdo the time you marinate the chicken as the white wine vinegar will turn the outside of the chicken cloudy, which is the start of the cooking process.
Pre-heat the grill, we used the Traeger Timberline 850 wood pellet grill, but they can just as easily be cooked over gas or charcoal. Set the temperature to 175C (347F).
Thread the chicken onto skewers with the pineapple chunks and red peppers.
Cook the skewers for about 15 – 20 minutes until the chicken reaches an internal temperature of 75C (167F), which is the safe temperature for cooked chicken. Check using a digital temperature probe.
Brush with the excess marinade about half-way through the cooking process.
The easiest way to remove the flexible skewers off the grill is using a spatula and tongs.
Serve with rice or in pitta breads with shredded Romaine lettuce and red onion. We served it in pittas with pea shoots, ribbons of carrot and heritage tomatoes.
