Hawaiian Chicken Kebab Tower
Rating
Get tropical with this Hawaiian Chicken Kebab Tower!
Ingredients
- 1 large pineapple
- ¼ cups light brown sugar
- 1 tbsp black pepper
- 2 tsp paprika
- ¼ tsp cayenne
- 2 tsp chilli powder
- 2 tsp mustard powder
- 1 tsp thyme
- ½ tsp paprika
- 1 tsp celery salt
- 1 tsp cumin
- ½ tsp parsley
- 8 chicken breasts, butterflied
- BBQ sauce
- 400g ketchup
- 150ml cider vinegar
- 200g light muscovado sugar
- 2 tsp smoked paprika
- 200ml orange juice
- 2 garlic cloves, crushed
- 30g butter
Instructions
- Preheat the oven to 180°C/360°F.
- Hold the pineapple firmly by its leaves (careful of the spikes) and use a sharp knife to cut the skin off. Cut horizontally into 1cm slices and set aside - keep the leaves!
- Whisk together the brown sugar with all the spices. Use this rub to thoroughly coat the chicken breasts.
- Use a sharpened dowling stick and impale the bottom slice of the pineapple to make a sturdy skewer. Layer the kebab with three chicken pieces followed by one slice of pineapple, finishing with the pineapple leaves on top.
- Roast for around an hour until nearly cooked through - the pineapple will tenderise the chicken and keep it extra moist.
- Meanwhile heat all the ingredients for the BBQ sauce in a wide saucepan. Stir until the sugar has dissolved and bubble down until it's nice and thick.
- Brush the kebab with half the sauce and place back in the oven until cooked through.
- Slice off slithers of the kebab and serve in cheese slathered toasted subs with crispy bacon and the remaining half of the BBQ sauce.
