Chicken and pineapple skewers with tomatillo sauce

Name: Chicken and pineapple skewers with tomatillo sauce
Yield: 4
Ingredients: 250 g Tomatillos, canned, drained (Main); 2 Tbsp Jalapeno peppers, from the jar, sliced; 1 large Shallot, chopped; 1 cup Coriander, leaves and stems, loosely packed, chopped; ½ cup Buttermilk; 500 g Chicken, skinned and boned (Main); ½ small Pineapples (Main); 1 medium Red onion (Main); 1 Tbsp Olive oil; 8 small Flour tortillas (Main)

for 4 people

Jan Bilton

Food writer and cookbook author.

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The tomatillo sauce is also great drizzled over salad or grills.

Tomatillo sauce

250 g	Tomatillos, canned, drained (Main)
2 Tbsp	Jalapeno peppers, from the jar, sliced
1 large	Shallot, chopped
1 cup	Coriander, leaves and stems, loosely packed, chopped
½ cup	Buttermilk

Skewers

500 g	Chicken, skinned and boned (Main)
½ small	Pineapples (Main)
1 medium	Red onion (Main)
1 Tbsp	Olive oil
8 small	Flour tortillas (Main)

Directions

To make the sauce, place all the ingredients in a blender and purée, until smooth. Cover and refrigerate until ready to use.
Cut the chicken into 3cm cubes. Peel and core the pineapple and cut into 3cm pieces. Cut the onion into quarters and divide into petals. Thread the chicken, pineapple and onion alternately onto 8 skewers. Brush with a little of the tomatillo sauce. Season with freshly ground black pepper, to taste. Brush a grill or a non-stick frying pan with oil.
Cook the skewers for about 10 minutes, turning often.
Briefly warm the tortillas in the microwave. Place a skewer on each tortilla. Drizzle with a little sauce and roll up. Serve drizzled with extra sauce. Great topped with diced avocado and coriander. Remove the skewers before eating.