Chicken skewers with pineapple and cucumber are miniature snacks that are perfect for a buffet or festive table. Chicken and pineapple have long been a classic combination: they are used in pizza, added to salads and curries. We decided to offer a new version of this gastronomic duo, enriching it with new flavors. Our original appetizer includes smoked chicken breast, sweet canned pineapple, lightly marinated in mint oil fresh cucumbers, and spicy pepper. As a result, the dish has an amazing taste and stunning aroma.
INGREDIENTS
smoked chicken breast (carpaccio) - 300 g
canned pineapple rings - 1 can (800 g)
small cucumbers - 6–8 pcs.
juice of 2 limes
zest of 2 limes
mint - 1 medium bunch
olive oil - 100 ml
sea salt - 0.25 tsp.
freshly ground black pepper
chili flakes
STEP-BY-STEP RECIPE
Step 1
In a blender, mix the mint leaves with the olive oil until smooth. Peel the cucumbers and slice them into 2 cm thick rounds. In a ziplock bag, combine the lime juice with the zest, 2 tbsp. of mint oil, and salt, add the cucumbers, seal the bag, and let it sit for at least 15 minutes.
Step 2
Remove the pineapples from the syrup, rinse them with cold water, and cut them into 2 cm pieces. Season with black pepper and chili. Slice the chicken breast.
Step 3
Thread the chicken, pineapple, and cucumbers onto skewers, alternating them. Arrange on a plate and drizzle with the remaining mint oil.
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