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Rated 5.0 stars by 1 users
Deliciously charred pineapple along side Mexican spiced chicken. A fun kebab for summer bbqs or can be done as a tray bake.
500g chicken thighs (or breast of you prefer)
Wedge of lime to serve
Remove skin and core from pineapple and cut into large cubes rough 2x2cm. Cut thighs into a large dice as well. Add to a bowl and add olive oil and Taco Tuesday. Toss well to coat.
Cut the capsicum into similar sized pieces and thread the chicken, capsicum and pineapple onto skewers, alternating between the 3. Red onion is also a great addition.
Cook over a medium heat on a bbq for 10-12 minutes, turning every couple of minutes or until chicken is cooked through.
Serve with a wedge of lime. These are great inside a warm tortilla with guac and salsa or along side a crunchy salad.
Alternatively spread all the ingredients onto a tray and do a tray bake, bake for 12 minutes at 200C Fan Bake.
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