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Hawaiian Chicken Skewers with Roasted Potatoes
Tender chicken skewers with pineapple and bell pepper in a zesty marinade, served with fragrant roasted potatoes under a melted cheese crust.
Ingredients
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COMPONENT to taste
- to taste
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Method
Prepare the chicken marinade by whisking together the soy sauce, sugar, tomato paste, ginger, and orange juice.
Cut the chicken fillet into bite-sized pieces, toss in the marinade, and chill in the fridge for 30–60 minutes.
Soak the wooden skewers in water for about 30 minutes beforehand so they don't absorb the juices from the meat.
Once the meat has marinated, assemble the skewers by threading the chicken, bell pepper, chicken, and pineapple in alternating order.
Grill the skewers on the barbecue setting until cooked through, about 20 minutes.
Cut the potatoes in half, season with spices, and drizzle with oil.
Roast the potatoes in the oven at 375–400°F (190–205°C) for 30–35 minutes, sprinkling with cheese 5 minutes before they're done.
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