Marinated chicken skewers with pineapple

Marinated chicken skewers with pineapple

Marinated chicken skewers with pineapple

Ingredients

1 tin of pineapple pieces ST MAMET
450g chicken fillet
15cl of coconut milk
1 lemon
4 tablespoons Alwazir Olive Oil
1 tablespoon Jabal el Sheikh honey
4 sprigs of fresh coriander
1 teaspoon of blond sugar
1/2 teaspoon sweet paprika
Salt
Pepper

Make With

Preparation

  1. Cut the chicken from 1 to 2 cm
  2. Preparation of the marinade: In a salad bowl, pour half of the syrup and pineapple pieces. Add the coconut milk, the lemon zest and half of the juice. Add chopped coriander and paprika. Salt, pepper to your liking.
  3. Stir in the chicken. Mix everything.
  4. Reserve in the fridge 1 hour.
  5. Skewer preparation: Preheat your oven to 200 ° C. Alternate chicken and pineapple (about 4 pieces per spade).
  6. Arrange the kebabs on a baking sheet previously covered with a sheet of parchment paper. Pour a tablespoon of marinade on each skewer.
  7. Bake 10 minutes and serve immediately.

Pineapple cake

Pineapple cake

A delicious juicy cake

Ingredients

1 tin of sliced pineapple ST MAMET 570g
150g flour
125g caster sugar + 13 pieces of sugar
100g butter
3 eggs
1/2 sachet of yeast

Make With

Preparation

  1. Make a caramel with the sugar cubes (+ a few drops of vinegar).
  2. Cover the bottom of the cake mold with the caramel.
  3. Spread the pineapple slices on the bottom of the cake mold.
  4. Keep the juice.
  5. In a bowl, beat the 3 eggs.
  6. Add the powdered sugar. Mix well until the mixture whitens.
  7. Add the melted butter then the flour and the yeast.
  8. Pour the mixture into the dish.
  9. Bake for about 30 minutes at 180 °C.
  10. When you take the mold out of the oven, pour 3/4 of the pineapple box juice on the cake when it is still hot.
  11. Unmold it when it is warm