Curry – pineapple – chicken – skewers

Ingredients for 4 servings:

• 8 chicken breast fillets (inner fillets)
• 1 small can of pineapple
• 1 tbsp oil (sunflower oil)
• 1 tsp curry powder
• salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Drain the pineapple, reserving the juice. Cut the pineapple into pieces if necessary. Make a marinade with oil, curry powder, salt, and pepper. Roll the chicken breast fillets in it and marinate. Top up with the reserved pineapple juice, if desired, and let it marinate, covered, for about 1 hour. Now take one of the fillets, skewer it at the thicker end, skewer one or two pieces of pineapple, then the thinner end of the fillet, enclosing the pineapple pieces. Then follow with one or two individual pieces of pineapple, and finally another fillet, enclosing one or two pieces of the fruit. The first skewer is ready, and continue to garnish the others in this manner (two fillets per skewer and three to six pieces of pineapple). The finished skewers can be left to marinate until ready to grill. Then grill or pan-fry for 10 to 15 minutes. Note: The inner fillets can of course be replaced with simple chicken or turkey breast cut into strips, but I find it easier this way.