Sweet and sticky chicken and pineapple skewers with minted couscous and guacamole




For the skewers

  • 1 orange, juice and zest
  • 4 tbsp. sweet and tangy BBQ sauce (Pinto’s Pride)
  • Good pinch chilli flakes
  • 2 chicken breasts, cut into slices
  • ½ fresh pineapple, peeled, cored and cut into wedges (Keep the pineapple shell)
  • 1 red pepper, cut into slices
  • Long wooden BBQ skewers

You will also need

  • 200g lemon and mint couscous taboule (Tipiak)
  • 1 tbsp. olive oil (Borges)
  • Few fresh mint leaves
  • 30g toasted flaked almonds (Lamb brand)
  • 1 ripe avocado to make guacamole
  • 2 limes, cut into wedges

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Start this recipe by mixing together the orange zest, juice, BBQ sauce and chilli flakes. Add in the chicken strips and coat well. Allow to sit for 30 minutes before threading onto skewers with the pineapple and peppers. Drizzle with olive oil and BBQ till golden brown and cooked through. Meanwhile, make up the taboule with boiling hot water and allow to soak for 5 minutes before fluffing with a fork. Mix in the olive oil, fresh mint and toasted almonds. Also, prepare guacamole using the rip avocado. To serve, place the pineapple shell onto a large board and fill with the taboule. Arrange the skewers on the board with the guacamole on the side in a bowl. Decorate with lime wedges, extra mint and chilli flakes.

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