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Tender chicken kebabs with pineapple relish

1. Slice the chicken breasts lengthwise into long thin strips, marinate with the buttermilk and mint leaves for 60 minutes. Drain the chicken strips well on a paper towel and stick them in an undulated wave around matching wooden or metal skewers.
2. Peel the red onion and dice it. Brown in a pan with a little olive oil, add the cumin and coriander powder and cook a little. Add the sugar with the vinegar and let it simmer for about 15 minutes over a low flame until it becomes a relish. Cut the pineapple crossways in half, peel and cut into tiny cubes. Pan-fry the cubes in butter in a frying pan, add the honey and deglaze with the juice of half a lime. Mix with the red onions, season with salt and balsamic vinegar and put aside. Cut the remaining pineapple into slices, season with a little pepper and salt and marinate in olive oil.
3. Season the skewered chicken with salt and grill on both sides with the pineapple slices at 220 °C for approx. 8-10 minutes. Spread the pineapple relish on the chicken kebabs and serve the rest of the relish in a small bowl. Serve with fresh mint leaves and grilled pineapple slices.

Round off this summery-fresh dish to perfection by offering all guests a Grimbergen Blonde.

2 chicken breasts
3 dl buttermilk
1 red onion
1 pineapple
50 g butter
2 tbsp honey
2 tbsp sugar
½ lime
3 tbsp white balsamic vinegar
1 pinch coriander powder
1 pinch cumin
¼ bunch mint
freshly ground pepper

Marinating in buttermilk ensures that the chicken meat becomes even tenderer. The mint in the marinade gives the meat a pleasant freshness.