John Myers
Ingredients for 2 servings:
- 400 g chicken breast fillet(s)
- 1 can pineapple
- ½ bunch arugula
- n. E. cherry tomatoes, optional
- 2 garlic cloves, chopped
- 1 onion(s), finely chopped
- 1 tsp Sambal Oelek or as needed
- 1 tsp paprika powder
- 1 pinch of cinnamon
- e.g. salt and pepper
- oil
- wooden skewers
Instructions
Working time approx. 1 hour; Rest time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 30 minutes
low carb and super tasty
First, drain the pineapple using a sieve and collect the juice for the marinade. Pat the chicken dry and cut into typical skewer bites. Then thread them onto wooden skewers and place them in a baking dish, for example, where we will let them marinate later. For the marinade, pour the collected pineapple juice into a bowl and mix it with the finely chopped onion, chopped garlic, cinnamon, paprika powder, and sambal oelek. Since we like our food a little more zing, I like to add a bit more paprika and sambal. Finally, season to taste with salt and pepper. Now spread the marinade over the chicken skewers and let them marinate thoroughly. I let them marinate for about 10 minutes, then turn them over and let them marinate for another 10 minutes. Meanwhile, trim the arugula and arrange it on the plates as a base. Distribute the drained pineapple on top to taste. If you like, you can also add cherry tomatoes. Once the chicken skewers are well marinated, remove them from the marinade and set them aside on a plate. They usually don’t need any additional seasoning. Reduce the marinade to a pleasant consistency in a pan with a little oil. Remove the marinade from the pan and set it aside in a container. Brown the chicken skewers well on both sides in the pan. Arrange the chicken skewers on the arugula and pineapple bed and drizzle with the thickened marinade. Tip: If you don’t like pineapple, you can substitute it with oranges. Simply use orange juice as the marinade and arrange the orange segments on the arugula.
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