Get ready to take your outdoor cooking game up a notch with the “Vibrant Chinese Sticky Chicken Kebab with Grilled Pineapple and Veggie Skewers.” This recipe is all about bold flavours and vibrant colours, combining marinated chicken thighs, sweet grilled pineapple, and a medley of charred vegetables, all nestled in warm, homemade flatbreads. Whether you’re cooking for a crowd or just a family dinner, this dish, cooked on the Everdure Hub II, is sure to impress.
Chinese Sticky Chicken Kebab with Grilled Pineapple
For the Sticky Chinese Chicken Kebab:
For the Homemade Flatbreads:
For the Rotisserie Cinnamon Pineapple Dessert:
For the Grilled Vegetable Skewers:
Instructions
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Marinate the Chicken
- In a large mixing bowl, combine hoisin sauce, light soy sauce, dark soy sauce, honey, rice vinegar, water, ketchup, sesame oil, minced garlic, minced ginger, five-spice powder, salt, black pepper, chili flakes (if using), and red food colouring.
- Mix well to create the chicken marinade.
- Add chicken thighs to the marinade, ensuring each piece is well coated.
- Cover the bowl and marinate in the refrigerator for at least 2 hours, or ideally overnight.
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Prepare the Pineapples
- Cut off the tops and bottoms of both pineapples. Carefully slice off the skin, following the natural curve of the fruit.
- To remove the eyes, trace the spiral pattern they form on the pineapple.
- Cut one pineapple in half to use as caps for the chicken kebab.
- For the dessert pineapple, brush it with coconut milk and coat it with a mixture of brown sugar and cinnamon.
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Setting Up the Hub II
- Place the charcoal on the stainless steel insert and press the ignition button.
- Wait for the charcoal to be glowing hot and develop a layer of ash.
- Spread the charcoal out gently and add more charcoal on top and around the existing layer until you have the desired amount of fuel.
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Preparing the Nigella Seed Flatbreads
- In a large mixing bowl, combine 2 cups of all-purpose flour, 1/2 teaspoon baking powder, and 1/2 teaspoon of salt.
- Mix 180ml warm water and 2 tablespoons of olive oil.
- Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms.
- Add 2 teaspoons of nigella seeds and knead them into the dough.
- Divide the dough into 6-8 equal portions and shape each portion into a ball.
- Roll out each dough ball into a thin, round disc.
- Set aside until ready to cook on the grill.
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Cooking
- Cook the marinated chicken on the rotisserie until it reaches an internal temperature of at least 77°C (170°F).
- Throughout the cook, spray the dessert pineapple with watered-down coconut milk and sprinkle with cinnamon sugar.
- When the chicken reaches around 66°C (150°F), start cooking the flatbreads on the grill.
- Brush the vegetable skewers with a mixture of oil, soy sauce, and minced garlic, then cook them on the grill.
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Plating Up
- Slice the chicken into pieces and place in a bowl. Keep warm in the warming cupboard of the Everdure Hub II.
- Cut the pineapple cooked with the chicken into small cubes.
- Assemble the dish by placing chicken on a flatbread, adding pineapple cubes, and drizzling with sweet chili sauce (optional).
- Serve with the veggie skewers on the side.
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Dessert
- Keep the dessert pineapple in the warming cupboard.
- When ready for dessert, slice the pineapple and place a dollop of ice cream on top.
- Sprinkle with cinnamon sugar.
Equipment
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Note
- For extra heat, add more chili flakes to the chicken marinade.
- You can also cook the flatbreads in the oven if you prefer.
- The veggie skewers can be prepared ahead of time and grilled just before serving.
BBQ, Chicken Kebab, Grilled Pineapple, Veggie Skewers, Homemade Flatbreads, Everdure Hub II
