Sticky chicken kebabs
With a yoghurt-free marinade, the whole family will love to tuck into these skewers
- 40 minutes (plus 60 minutes marinade time)
- Serves 2
- 2.5 of 5 a day
- Kcal263
- Fat14g
- Salt0.9g
- Sugar14g


Recipe by: Sarah Drabble
| Nutritionist
Ingredients
- 2 skinless and boneless chicken thighs
- 1⁄2 x 220g can pineapple chunks, in fruit juice, drained
- 1 green pepper, deseeded and cut into cubes
- 10 cherry tomatoes, halved
For the marinade
- 2 teaspoons reduced-salt soy sauce
- 2 teaspoons rapeseed oil
- 1⁄4–1⁄2 teaspoon garlic granules
- 2 teaspoons lime juice
- 1 teaspoon clear honey
- 2cm root ginger, peeled and finely grated
- 1⁄2 red chilli, deseeded and finely diced (optional)
Method
- Mix the ingredients for the marinade together in a large bowl.
- Trim the chicken thighs to remove any unwanted excess fat and connective tissue. Then cut each thigh into 6 pieces of equal size – this will help to ensure all the chicken is cooked in the same amount of time.
- Place the chicken in the marinade and mix thoroughly, coating all of the chicken. If you have time, cover and refrigerate for at least an hour.
- Preheat the oven to 200oC/Fan 180oC.
- If using wooden skewers, soak in water before use to help prevent burning.
- Assemble the skewers, alternating between the chicken, pineapple, pepper and tomatoes – ideally finishing with a piece of chicken so you can easily check that it is cooked through.
- Place on a lined baking tray and put in the oven for 30 minutes, or until the chicken is cooked through. Turn the skewers halfway through cooking time.
- Remove from the oven and serve. If you make more than you need, allow the skewers to cool, cover and refrigerate to eat cold the next day.
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