Spicey Lime & Pineapple Chicken Skewers
By Apron & Ink
Zest & juice 2 limes
2 tbsp runny honey
¼ cup Sriracha sauce, plus extra to serve
1 tbsp olive oil
Sea salt & pepper, to taste
4 The Bare Bird Chicken breasts, skinless, cut into 3cm cubes
1 whole pineapple, cut into 3cm cubes
Lime, cut into wedges
Coriander leaves, to serve
Cooked rice, to serve
- Place the lime zest, lime juice, honey, Sriracha sauce, oil, salt and pepper in a large bowl and mix until combined.
- Add the chicken to the bowl and toss, ensuring everything is coated. Cover and marinate for 15 mins in the fridge.
- Preheat oven grill or BBQ. Thread the chicken and pineapple onto 8 skewers, alternating between the chicken and pineapple. Brush with a bit of extra olive oil and cook for 10-12 mins, turning once or twice, or until cooked through and deeply browned.
Serve the skewers on a bed of cooked rice with wedges of lime, coriander and extra Sriracha sauce.