Barbecued Chicken And Celery Brochette With Pineapp

Name: Barbecued Chicken And Celery Brochette With Pineapple And Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 x Chicken breasts; 1 head celery with leaves; 1 Tbsp. Marmalade; 1 x Red pepper; 4 lrg Bamboo skewers, (if available, use rosemary twigs) Some fresh sprigs of rosemary; 1 sm Ripe pineapple; 2 lrg Red chillies; 2 tsp Clear honey; 2 Tbsp. White wine vinegar; 1 Tbsp. Extra virgin olive oil; 1 Tbsp. Parsley, minced; 1 x Lime, juice of

Servings: persons

3 x Chicken breasts
1 head celery with leaves
1 Tbsp. Marmalade
1 x Red pepper
4 lrg Bamboo skewers, (if available, use rosemary twigs) Some fresh sprigs of rosemary
1 sm Ripe pineapple
2 lrg Red chillies
2 tsp Clear honey
2 Tbsp. White wine vinegar
1 Tbsp. Extra virgin olive oil
1 Tbsp. Parsley, minced
1 x Lime, juice of

1
Cut the chicken into large chunks, season with salt and pepper and then mix with the marmalade, so which the chicken is thoroughly coated.
2
Now chop the celery and red pepper into large chunks, big sufficient to be threaded on a bamboo skewer.
3
If you are using bamboo skewers then it is best to soak them in water for a couple of hrs before barbecuing or possibly grilling to stop them from burning.
4
This is not necessary if you are using rosemary twigs!
5
On to each skewer thread a piece of chicken with some red pepper and celery, so which they all alternate and look colourful.
6
Now spray the skewers with some low fat cooking spray and place them on the barbecue or possibly under a preheated grill.
7
These will take about 10-12 min to cook, turning them over after 5 min.
8
Meanwhile to prepare the pineapple and chilli relish, simply boil the vinegar with the honey in a saucepan and turn off the heat.
9
Peel the pineapple and chop into a small dice, add in this to the vinegar solution with the lime juice and leave to rest.
10
Meanwhile remove the seeds and membrane from the chilli and chop finely the flesh.
11
Add in the minced chilli to the diced pineapple and fold in the minced parsley and extra virgin olive oil.
12
There is no need to add in any seasoning to this relish.
13
To serve, simply place two brochettes per person on a plate, spoon around the pineapple and chilli relish and serve with some fresh sprigs of rosemary and a little bowl of extra relish.

358

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 x Chicken breasts, 1 head celery with leaves, 1 Tbsp. Marmalade, 1 x Red pepper, and more.

Yes, Barbecued Chicken And Celery Brochette With Pineapple And Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Barbecued Chicken And Celery Brochette With Pineapple And Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions