We do cruise to the South Pacific often. The reason is that the price is affordable and the scenery breathtaking. The people are friendly, and the food an experience to behold. Food is part of the travel adventure and today I’m sharing a recipe for South Pacific Chicken Skewers.
- Chicken Tenderloins or skinless chicken breasts or thighs (I prefer these) cut into 4cm cubes
- Capsicum, cut into 3cm x 3cm pieces – your colour of choice
- Pineapple (fresh or tinned), cut into chunks
- Cherry tomatoes
- Pickling onions (if you can get them) or onion cut into 3cm pieces
Marinade for Chicken
- 1/2 cup soy sauce
- 3/4 cup vegetable oil
- 2 tbsp distilled white vinegar
- 3 tbsp honey
- 1-1/2 tsp garlic powder
- 2-1/2 tsp ground ginger
- 1 tsp coarsely ground black pepper
- 1/2 tsp crushed red chilli flakes
- 3 whole green onions split lengthwise and chopped
Place all of the marinade ingredients into blender and pulse until emulsified. Makes about 3/4 cups.
Place the chicken and marinade in a ziplock bag and let it sit for 12-24 hrs.
Drain chicken and thread one piece of pineapple, or tomato, or onion, or capsicum on a 20 cm skewer all the way down to the end of skewer, then thread chicken. Continue alternating between chicken and the other ingredients, finishing with another chunk of pineapple.
TIP: Soak the skewers in water for about 30 mins before assembling the kebabs. This helps to stop them burning during the cooking stage.
Grill over hot coals, 3-5 mins per side. If cooking over hot coals is not an option for you, then a fry pan will work too.