for 4 person

Skewers

8	long metal skewers
500 g	diced chicken breast
330 g	pineapple chunks, pineapple juice set aside
3	red onions, cut into slices

Marinade

1 tbsp	soy sauce
2 tbsp	peanut oil
1 tbsp	honey
½	lime, use only the juice
½ tsp	ginger, grated
1 tsp	peanut butter

Dipping sauce

1 dl	coconut milk
1	red chilli, deseeded, cut into rings
2 tbsp	peanut butter

To grill

¼ tsp	sea salt
2 tbsp	coriander, finely chopped

How it's done

Skewers

Thread the chicken, pineapple and onion alternately onto skewers.

Marinade

Combine the soy sauce with all the other ingredients up to and including the peanut butter. Brush the skewers with half of the marinade, cover and marinate in the fridge for approx 1 hr.

Dipping sauce

Combine the remaining marinade with the coconut milk, chilli, peanut butter and reserved pineapple juice, simmer for approx. 5 mins.

To grill

Grill the skewers over/on a medium heat for approx. 15 mins. all over, sprinkle with fleur de sel and coriander. Serve with the dipping sauce.

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