PINEAPPLE SOSATIES WITH PEANUT BUTTER SAUCE

Goodness on a stick

Deboned chicken thighs make the juiciest sosaties, but it’s time-consuming to do the deboning yourself. This recipe uses breasts – the marinade will ensure that it’s still juicy and tasty.

Ingredients

(enough for 6) 1 kg chicken breasts (boneless and skinless) 1 tin (410 g) pineapple pieces in juice 4 tablespoons peanut butter (preferably chunky without added sugar)

FOR THE MARINADE

⅓ cup pineapple juice (from the tin) 3 tablespoons olive oil ¼ cup soya sauce juice of ½ a lemon 2 tablespoons brown sugar 2 tablespoons sriracha sauce (or any chilli sauce of your choice) 1 teaspoon grated fresh garlic 1 teaspoon grated fresh ginger ¼ teaspoon freshly ground black pepper ¼ cup roasted peanuts, finely chopped

Here’s how

1 Mix together all the ingredients for the marinade. Cut the chicken into 2 cm chunks and put it in a Ziploc bag together with the marinade. Leave it in the fridge overnight. You can also freeze it like this. 2 Thread the marinated chicken pieces and pineapple chunks onto the sosatie sticks. 3 Heat the rest of the marinade and let it simmer with the peanut butter in a potjie until thick. Flavour to taste with more chilli sauce, sugar or lemon juice. If the sauce becomes too thick, add water. 4 Braai the sosaties over very hot coals until golden brown and juicy. Serve with the peanut butter sauce and chopped peanuts. go! Drive & Camp says Freeze the chicken and pineapple pieces in the marinade before you leave and make sure you pack peanut butter for your camp pantry.