INGREDIENTS

INSTRUCTIONS

Cut the chicken into large chunks, season with salt and pepper and
then mix with the marmalade, so that the chicken is thoroughly coated.
Now chop the celery and red pepper into large chunks, big enough to be
threaded on a bamboo skewer. If you are using bamboo skewers then it
is best to soak them in water for a couple of hours before barbecuing
or grilling to stop them from burning. This is not necessary if you
are using rosemary twigs!
On to each skewer thread a piece of chicken with some red pepper and
celery, so that they all alternate and look colourful.
Now spray the skewers with some low fat cooking spray and place them
on the barbecue or under a preheated grill. These will take about
10-12 minutes to cook, turning them over after 5 minutes.
Meanwhile to prepare the pineapple and chilli relish, simply boil the
vinegar with the honey in a saucepan and turn off the heat. Peel the
pineapple and chop into a small dice, add this to the vinegar
solution with the lime juice and leave to rest.
Meanwhile remove the seeds and membrane from the chilli and chop
finely the flesh. Add the chopped chilli to the diced pineapple and
mix in the chopped parsley and olive oil. There is no need to add any
seasoning to this relish.
To serve, simply place two brochettes per person on a plate, spoon
around the pineapple and chilli relish and serve with some fresh
sprigs of rosemary and a little bowl of extra relish.
DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights
reserved.
Carlton Food Network http://www.cfn.co.uk/
Converted by MM_Buster v2.0l.

A Message from our Provider:

“People are funny, they want the front of the bus, the middle of the road, and the back of the church.”