Spicy Chicken and Pineapple Skewers

with Greens
The marinade in this recipe is inspired by dakkochi skewers, a famous Korean street food staple.
Cals 456 · Prot 52 · Carbs 35 · Fat 15
Low-Carb
Calorie smart
Try Hello Chef Now
40 min
photo
The marinade in this recipe is inspired by dakkochi skewers, a famous Korean street food staple.
Cals 456 · Prot 52 · Carbs 35 · Fat 15
Low-Carb
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Skewers
Chicken breast
400 Grams
Garlic cloves
2 Pieces
Ginger
30 Grams
Gochujang
20 Grams
Honey
20 Grams
Pineapple chunks
140 Grams
Bamboo skewers
6 Pieces
Glaze
Sriracha sauce
14 Grams
Soy sauce
20 ML
Vegetables
Broccoli
200 Grams
Small zucchini
2 Pieces
Baby pak choi
3 Pieces
Sugar snap peas
100 Grams
Vegetable oil
2 Tbsp
Sesame oil
15 ML
Sesame seeds
10 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp

Tips for fussy eaters

Separate some of the ingredients and prepare a mild chicken and pineapple stir-fry for them. Serve with rice or noodles.

Pro tip

If you get the chance to cook the skewers on the grill/barbecue/braai - do it! Baste with the glaze whilst barbecuing.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

photo

1 Marinate chicken

Preheat the oven to 200°C/180°C fan. Chop the chicken into cubes and place them in a bowl. Peel and crush the garlic. Peel and grate the ginger. Add the garlic, ginger, gochujang and honey to the chicken cubes. Mix well. Marinate for 15 min.
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2 Prep vegetables

Meanwhile, separate the broccoli into florets. Slice the zucchini into french fries. Slice the pak choi lengthwise, into wedges . Trim the sugar snap peas and slice them on the diagonal.
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3 Thread skewers

Thread the marinated chicken and the pineapple chunks onto the skewers. Place them on a lined baking tray or into a wide baking dish. Bake for 10 min. See pro tip!
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4 Bake and glaze

Meanwhile, combine the honey and sriracha with the soy sauce. Once the chicken skewers have cooked for 10 min, drizzle or brush them with half of the glaze. Bake for 5 min further. After 5 min, flip the skewers and drizzle them with the remaining glaze. Bake for a final 5 min.
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5 Fry vegetables

Meanwhile, heat a large pan over a high heat with a drizzle of vegetable oil and the sesame oil. Once hot, add the broccoli, zucchini and pak choi. Fry for 4-5 min. Add the sugar snap peas and fry for 1-2 min further. Finally, add the sesame seeds, and season with a pinch of salt and pepper.
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6 Serve

Serve the chicken and pineapple skewers with the fried greens.

Tips for fussy eaters

Separate some of the ingredients and prepare a mild chicken and pineapple stir-fry for them. Serve with rice or noodles.

Pro tip

If you get the chance to cook the skewers on the grill/barbecue/braai - do it! Baste with the glaze whilst barbecuing.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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