Ingredients
2 Lebanese cucumbers, diagonally sliced
1 small red onion, thinly sliced
2 tblsps white vinegar
2 tsps caster sugar
500g chicken breast fillets
1/4 cup Portuguese-style peri peri sauce
1/2 small pineapple, peeled, cored
8 metal skewers
1 cup fresh mint leaves
Lime wedges, to serve
Method
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Combine cucumbers and onion in a shallow dish. Whisk 1/3 cup warm water, vinegar, and sugar together in a small jug. Pour over cucumber and onion. Refrigerate, covered, for up to 2 hours.
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Meanwhile, cut chicken into 3cm pieces. Place in a large bowl with sauce. Season with salt and pepper. Toss to coat. Refrigerate, covered, for about 30 minutes, to marinate.
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Cut pineapple into 3cm pieces. Alternately, thread chicken and pineapple onto skewers.
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Heat a lightly oiled, barbecue grill plate over a high heat. Add skewers. Cook, turning occassionally, for about 8 minutes, or until chicken is cooked.
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Serve skewers with combined cucumber mixture and mint. Serve with lime wedges.