Chicken Skewers with Spicy Pineapple Sauce

Ingredients

• 600 g Chicken breast fillet
• 3 tbsp Rapeseed oil
• 20 g fresh ginger (grated)
• 0.5 tsp Curry Powder
• 2 tbsp Light soy sauce
• 1 lemon
• 1 pineapple (1000 g)
• 1 red chili pepper

Instructions

1. 1.

   Wash and pat dry the chicken, then cut into bite‑sized cubes. Wash the lemon, grate its zest, and squeeze out the juice. Mix 10 g grated ginger, curry powder, soy sauce, and half of the lemon juice to make a marina. Place the chicken in a freezer bag, seal well, and rub the marina onto the meat. Refrigerate for at least 30 minutes. Peel the pineapple with a sharp knife, cut it lengthwise into quarters, and remove the core. Dice the fruit. Remove the chicken from the marina, let excess drip off, and thread onto wooden skewers. Sear the skewers in 2 tbsp hot oil until browned, then wrap in foil and bake at 160 °C (fan: 140 °C) for 15–20 minutes. Heat the remaining oil in a saucepan, sauté the leftover ginger, add pineapple pieces, and stir briefly. Wash the chili pepper, slit it lengthwise several times to the stem, remove seeds and membranes, then add to the pineapple mixture along with 50 ml water and the rest of the lemon juice. Bring to a boil, add lime zest, and simmer for 2–4 minutes over low heat. Taste and adjust seasoning. Serve the skewers on plates with the sauce poured over them.