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Spicy chicken pineapple salad
BBQ recipe: spicy chicken-pineapple salad with paprika and spring onions.
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Ingredients
Directions
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Light the barbecue.
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Grill the pointed peppers for about 15 minutes until the leaves turn black. Times regularly. Take the barbecue and let it cool slightly.
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Remove the peppers and remove the seed lists. Cut the flesh into strips.
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Meanwhile, season the chicken fillets with the oil and grill in approx. 6 minutes until done. Times regularly. Take off the heat and sprinkle with the picadillo.
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Halve the pineapple lengthwise and lay down with the cutting edge down for approx. 4 minutes on the barbecue, so that nice grill stripes appear.
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Cut the flesh out of the peel, but leave the peel whole. Cut the hard core out of the flesh.
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Cut the flesh into cubes and put the peppers in a bowl.
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Cut the chicken fillets into pieces and add to the pineapple. Cut the spring onion into rings and mix through the pineapple.
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Scoop the salad back into the hollowed-out pineapple halves and serve. Yummy! .
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Nutrition
265Calories
Sodium1% DV30mg
Fat29% DV19g
Protein38% DV19g
Carbs9% DV28g
Fiber20% DV5g
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