John Myers
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Chicken Breast Fillet Shashlik with Onion, Tomato and Pineapple Sauce
The perfect chicken breast fillet shashlik with onion, tomato and pineapple sauce recipe with a picture and simple step-by-step instructions.
Chicken breast fillet shashlik:
- 350 g Fresh chicken breast fillets
- 400 g Red / yellow / green peppers
- 250 g Onions
- 100 g Breakfast bacon
- 0,5 Cup Oil
Onion-tomato-pineapple sauce:
- 1 Large onion approx. 100 g
- 2 tbsp Tomato paste
- 1 pack Passed tomatoes 500 g
- 100 g Pineapple
- 100 ml Pineapple juice
- 1 tsp Sugar
- 1 tsp Sweet paprika
- 1 tbsp Light rice vinegar
- 1 tbsp Sweet soy sauce
- 2 tbsp Cooking cream
Chicken breast fillet shashlik:
- Clean and wash the chicken breast fillet and cut into pieces. Clean and wash the peppers and cut into pieces. Peel and halve the onions and assemble them in wedges. Cut the bacon into pieces. Place all ingredients one after the other on kebab skewers. Makes about 8 pieces. Fry the chicken breast fillet shashliks 4 pieces each in a pan with oil (1/2 (on all sides until golden-brown and keep warm in the oven at 50 ° C until serving.
Onion-tomato-pineapple sauce:
- Peel and dice the onion. Cut the pineapple into small cubes. Fry the onion cubes in the shish kebab frying pan, add tomato paste (2 tbsp) and fry briefly, add the tomatoes and pineapple juice and add sugar (1 teaspoon), sweet paprika (1 teaspoon). Refine / season light rice vinegar (1 tbsp), sweet soy sauce (1 tbsp) and cooking cream (2 tbsp). Let the sauce simmer for about 5 minutes.
Serve:
- Serve 2 chicken breast fillet shashlik with the onion, tomato and pineapple sauce. Serve with baguette. Would taste great with rice too.
Tip:
- If necessary freeze the remaining sauce and use it for a simple noodle / pasta meal.
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