II Chicken Pineapple Tikka II

Low-fat Recipe

This Chicken Tikka recipe has a delicate tang and is very tender. The Pineapple gives little sweetness to the chicken.

Serves : 6    


  • 1 cup Canned Pineapple

  • 2 cups Chicken - skinned, boned and cut into small cubes

  • 1/2  Red Bell pepper, cut into small cubes

  • 1/2 Green Bell pepper, cut into small cubes

  • 1 Large Onion, cut into small cubes

  • 6 Cherry Tomatoes

  • 1 tbsp. fresh coriander, chopped

  • 1/2 tsp. garlic paste

  • 2 tbsp. low-fat plain yogurt

  • 1tsp. Salt or to taste

  • 1tsp. chilli powder or to taste

  • 1tsp. coriander powder

  • 1tsp. cumin powder

  • few drops of orange food colouring

  • 1 tbsp. vegetable oil

  • Drain the pineapple juice into a bowl. Reserve 8 large chunks of pineapple and squeeze the juice from the remaining chunks and set aside. There should be at least 1/2 cup of pineapple juice.
  • In a large mixing bowl, mix together salt, chilli powder, cumin powder, coriander powder, chopped fresh coriander, yogurt and orange food color. Pour in the pineapple juice and mix well.
  • Add the chicken cubes to the mixture and set aside to marinate for  about 11/2 hours.
  • Pre-heat the grill  to medium . Arrange the chicken pieces, vegetable cubes and reserved pineapple chunks alternately on  6 skewers.
  • Baste the kebabs with the oil, the place the skewers on a grill tray. Grill or broil, turning and basting the chicken pieces with marinade regularly for about 15 minutes.
  • Once the chicken pieces are cooked, remove them from the grill and serve hot with your favorite chutney.