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PREPARATION:
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.
INGREDIENTS:
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
salt
freshly ground pepper
GRIMBERGEN BLONDE
Marinating in buttermilk ensures that the chicken meat becomes even tenderer. The mint in the marinade gives the meat a pleasant freshness.
