Chicken and pineapple skewers with tomatillo sauce
The tomatillo sauce is also great drizzled over salad or grills.
|250 g||Tomatillos, canned, drained|
|2 Tbsp||Jalapeno peppers, from the jar, sliced|
|1 large||Shallot, chopped|
|1 cup||Coriander, leaves and stems, loosely packed, chopped|
- To make the sauce, place all the ingredients in a blender and purée, until smooth. Cover and refrigerate until ready to use.
- Cut the chicken into 3cm cubes. Peel and core the pineapple and cut into 3cm pieces. Cut the onion into quarters and divide into petals. Thread the chicken, pineapple and onion alternately onto 8 skewers. Brush with a little of the tomatillo sauce. Season with freshly ground black pepper, to taste. Brush a grill or a non-stick frying pan with oil.
- Cook the skewers for about 10 minutes, turning often.
- Briefly warm the tortillas in the microwave. Place a skewer on each tortilla. Drizzle with a little sauce and roll up. Serve drizzled with extra sauce. Great topped with diced avocado and coriander. Remove the skewers before eating.
See more or Jan's Mexican inspired recipes