Ingredients:

225 gms canned Pineapple
1 tsp ground Cumin
½ tsp Garlic pulp
1 tsp Salt
2 tbsp Curd
1 large Onion
½ Red Pepper
1 tsp Chilli powder
6 Cherry Tomatoes
1 tbsp vegetable Oil
1 tsp Coriander powder
½ Yellow/Green Pepper
275 gms boneless Chicken
1 tbsp chopped Coriander leaves


Method:
Drain the pineapple juice into a bowl. Keep 8 large chunks of pinepple and squeeze the juice from the remaining chunks into the bowl and set aside. There should be about half cup of pineapple juice.
In a mixing bowl, blend together the cumin, ground coriander, garlic, chilli powder, salt, yogurt, and coriander. Pour in the reserved pineapple juice and mix together.
Cut the chicken into small cubes, add to the yoghurt and spice mixture and leave to marinate for about 1-1 ½ hours. Cut the peppers and onion into bite-sized chunks.
Preheat the grill to medium. Arrange the chicken pieces, vegetables and reserved pineapple chunks alternately on 6 wooden or metal skewers.
Baste the kebabs with the oil, then place the skewers on a flameproof dish or grill tray.
Grill, turning and basting the chicken pieces with the marinade regularly, for about 15 minutes.
Once the chicken pieces are cooked, remove them from the grill and serve.


Tip: Chill chicken for 1 hour after coating it. The coating will stick better when cooking.