DIFFICULTY: 1
55 minutes
INGREDIENTS PER 4 PEOPLE
chicken breast, ½
pinaepple, ½
coconut milk, 2 cups
coriender seeds powder, 1 tsp
extra virgin olive oil, ½ cup
salt, to taste
pepper, to taste
PROCEDURE
Cut chicken and pineapple into pieces of about 1 inch. Transfer the chicken in a baking dish, add the coconut milk, cover with a plastic wrap and leave in the refrigerator for at least 1 hour.
After that drain the meat, dry it with paper towels and skewer it, alternating meat with pieces of pineapple.
Brush the skewer with oil and season with coriander powder, salt and pepper
Cook on the grill at medium-high power until the chicken is cooked.
Serve hot with little oil.
Thanks to Food Free Style
