SMALL SKEWERS OF CHICKEN WITH CURRY AND PINEAPPLE
- 4 chicken escalopes
- ½ fresh pineapple
- 12 cherry tomatoes
- the juice of 1 lemon
- 2 soupspoons of curry powder
- 1 soupspoon of liquid honey
- 1 soupspoon of olive oil
- salt and pepper
Cut the chicken escalopes into small pieces, about 2 cm a side.
Prepare a marinade with the curry powder, lemon juice, olive oil, honey, salt and pepper.
Place the pieces of chicken in it and mix well.
Cover and leave to marinate for at least an hour.
Cut the pineapple into 2-cm cubes.
Cook the pieces of chicken in a frying-pan along with the diced pineapple, until they are slightly caramelised.
Use cocktail sticks to make the mini-kebabs, threading a pineapple cube, piece of chicken and cherry tomato on to each one in turn.