Summary

Ingredients

• 2 chicken breast fillet (s)
• 1 onion (s)
• 1 pineapple, fresh, ripe
• 1 can coconut milk
• 3 tablespoon curry
• 2 teaspoons vegetable stock
• 1 teaspoon salt
• 1 sprig coriander greens
• 5 teaspoons oil
• 2 dashes Tabasco
• 50 g desiccated coconut
• 1 chilli pepper (s)

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Instructions

1. The skewers:
2. Cut the chicken breast fillet into large cubes. Pour the oil over the cubes in a suitable container. Add 1-2 tablespoon curry and a few dashes of Tabasco. Chill for at least 30 minutes.
3. The pineapple must be fresh and as ripe as possible. Peel the pineapple, remove the stalk and also dice. Peel and quarter the onion. Put the innermost layer of the onion aside, separate the individual quarters. Skewer the ingredients alternately on kebab skewers.
4. Preheat the oven to 160 ° C. Sear the skewers in the pan for 2-3 minutes on each side. The ideal point to turn the skewer is reached when the pineapple pieces develop a nice roasted brown. After all four sides have been seared, place the skewers in a baking dish in the oven at 160 ° C for 12-15 minutes.
5. The sauce:
6. Finely dice the remains of the onion and fry in the empty skewer pan. Add the coconut flakes and roast briefly. Reduce the temperature supply. Then pour the coconut milk on top of everything. Season the sauce with plenty of curry, salt and vegetable stock. If you like, add a chilli pepper and simmer for about 10-12 minutes.
7. Dice the remaining pineapple and add it to the sauce. Chop the coriander leaves and add to the sauce before serving, but do not overcook them.
8. Arrange the skewers on the plate with the sauce. All varieties of rice go well with this.