Sweet and Sticky Chicken and Pineapple Skewers with Minted Couscous and Guacamole
Serves 4
Prep Time 35 mins
Cooking 40 mins
Level low
Ingredients
- 1 Zest Orange juice
- 4tbsp Sweet and tangy Pintos Pride Meat BBq Boss
- Good Pinch Chilli Flakes
- 2 Cut into slices Chicken Breasts
- Fresh , peeled,cored and cut into weges Pineapple
- 1 cut into slices Red Peppers
- Long wooden BBQ Skewers
- 200g Lemon and mint Pinto's Pride Couscous
- 1tbsp Olive Oil
- Few Fresh Mint
- 30g Roasted Almonds
- 1 Ripe to make guacamole Avocado
- 2 Cut into wedges limes
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.
Recipe by Aceline Media
