Grilled Chicken, Haloumi & Pineapple Skewers

Serves: 6

Cook time: 30 minutes

Get the tropical taste of pineapples all year round with this simple and colourful chicken and haloumi kebabs.

 Ingredients:

• 500g free-range chicken breast fillets
• 1 garlic clove, minced
• 1 small pineapple, diced into bite-sized chunks

• 180g organic haloumi cheese, chopped into bite sized chunks
• 1 red capsicum, cut into pieces
• 1 green capsicum, cut into pieces

• 1 tb fresh lemon thyme, extra for garnish
• 2 tbs olive oil
• 1 ½ cups of couscous
• 1 bunch of mint, finely chopped
• ½ cup QE almonds, roughly chopped
• 4 tb natural yoghurt
• 1 lemon, freshly squeezed

Method:

Step 1: To prepare the couscous, boil some water in the kettle. In a large mixing bowl, add the couscous and one and a half cups of boiling water and allow the cous cous to soak. Set aside.

Step 2: Cut the chicken into chunks. Place in a mix bowl with the garlic, lemon thyme and season with salt and pepper. Mix chicken with hands to evenly coat with seasoning.

Step 3: To prepare the skewers, thread pieces of chicken, red capsicum, green capsicum, haloumi and pineapple onto a skewer. Repeat to create a colourful kebab.

Step 4: Pre-heat the grill to 180C or heat a grill pan over medium- high heat. Drizzle with one tablespoon oil and grill/fry or BBQ each skewer until chicken is cooked through and the other ingredients are slightly charred, about 7 mins, turning once

Step 5: Meanwhile, prepare the couscous salad. With a fork, separate the cous cous. Add the chopped mint, crushed almonds and remaining olive oil and season with salt and pepper.

Step 6: Once skewers are cooked, serve with couscous salad and top with a dollop of Greek yoghurt and a squeeze of lemon juice.

Per serve: 2031kJ; 35g protein; 15g fat (4.6g saturated fat); 46g carbs (13g sugar); 7g fibre; 914mg sodium

• High fibre
• High protein
•  2 serves of vegetables
•  1 serve of fruit