2 tablespoons natural yoghurt , plus extra to serve
½ a small ripe pineapple
3 fresh red chillies
2 skinless free-range chicken breasts
1-2 little gem lettuces
½ a bunch of fresh coriander (15g) , optional
Description
For the marinade, finely grate the zest of 1 lemon and reserve for garnish, then halve and squeeze the juice into a small bowl. Add 1 teaspoon of oil, the paste and yoghurt, then mix well.
Peel the pineapple, removing any gnarly bits, then cut into quarters, discarding the core. Slice into 1cm thick chunks and add to the bowl with the marinade.
Trim, halve and deseed the chillies, then add to the marinade. Slice the chicken into 2cm chunks and add to the mix. Toss together to coat, then place in the fridge to marinate for at least 2 hours, preferably overnight.
When you’re ready to cook, remove the chicken and pineapple mixture from the fridge, and pick out and tear the chilli into smaller pieces. Starting with the chicken, thread the ingredients onto skewers, alternating between the ingredients, as you go. Pour any remaining marinade over the the top and drizzle with a little oil.
Put a dry, non-stick pan on a medium heat, add the skewers and cook for 7 to 10 minutes, or until the chicken is cooked through, turning occasionally and seasoning with a little sea
