Chicken Kebabs with Spicy Rice


Serves 1

  • 150g skinless chicken thigh fillet, cut into chunks
  • 60g fresh pineapple, chopped
  • ½ red onion, peeled and quartered, layers separated
  • 1½ tsp coconut oil, melted
  • Pinch smoked paprika
  • Salt and pepper
  • 2 spring onions
  • 1 tsp jerk seasoning
  • 180g long grain rice, cooked and cooled
  • 50g yoghurt, such as Greek, natural, soya
  • Lime wedges, to serve


Preheat the grill to high. Thread the chicken, pineapple and onion onto skewers, brush with half of the oil then rub with the paprika and a little salt and pepper. Grill for 8-10 minutes, turning occasionally until the chicken is cooked through.

Heat the remaining oil in a frying pan, add the spring onions and fry until soft then add the jerk seasoning and rice. Fry for 2-3 minutes then serve with the chicken skewers, yoghurt and lime wedges.


  • This recipe uses pre-cooked rice for ease and speed. If you prefer to cook the rice from scratch, you can use one-third the amount of cooked rice. Boil it in a pan of water according to the packet instructions.

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