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Espeto de Frango com Abacaxi (Chicken and Pineapple Kebabs)
Espeto de Frango com Abacaxi (Chicken and Pineapple Kebabs) is a traditional Brazilian recipe for a barbecue dish of chicken, onion, pineapple and bell pepper in an orange and chicken broth base that's cooked on a barbecue. The full recipe is presented here and I hope you enjoy this classic Brazilian version of: Chicken and Pineapple Kebabs (Espeto de Frango com Abacaxi).
prep time
20 minutes
cook time
40 minutes
Total Time:
60 minutes
Serves:
4
Rating: 
Tags : Chicken RecipesFowl RecipesVegetable RecipesBrazil Recipes
Espeto de Frango com Abacaxi (Chicken and Pineapple Kebabs) a Classic Brazilian recipe for a barbecue dish of chicken, onion, pineapple and bell pepper in an orange and chicken broth base that's cooked on a barbecue.
Ingredients:
400g chicken breast meat, cubed
1 medium onion, cut into wedges, with the wedges separated
4 slices of pineapple, cut into chunks
1 green bell pepper, cut into squares
juice of 1 medium orange
120ml chicken broth
1 tbsp oil
salt and freshly-ground black pepper, to taste
Method:
Season the chicken breasts, place in a bowl, then pour over the orange juice. Toss to combine, cover and set aside to marinate for 20 minutes.
In the meantime, soak your barbecue skewers (if using wooden ones) in a bowl of water.
To assemble the kebabs, alternate the meat, onion, bell pepper and pineapple chunks on the skewers.
Once assembled, brush the skewers with oil. Set on the oiled grill of a barbecue set over medium-hot coals. Cook for about 15 minutes, turning frequently and brushing with the chicken broth as you turn the kebabs (this helps prevent the chicken from drying out).
Serve hot.
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