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A new, unusual variation of shashlik preserves the original taste of the dish, adding exotic notes to it. Tender chicken breast, soaked in a fragrant marinade, goes well with the tender and crispy texture of pineapples. It is best to use the breast for making shashlik, as this part of the chicken is the juiciest. Shashlik with chicken and pineapple will decorate even the richest holiday table, and a glass of tart red wine will be the perfect complement to it!

Step 1

Prepare the marinade for the chicken: in a bowl, mix the soy sauce, vegetable oil, Dijon mustard, salt, sugar and grated ginger root.

Step 2

Cut the chicken breast into small cubes that are easy to put on skewers.

Step 3

Place the chicken in the marinade and leave for 30 minutes.

Step 4

While the chicken is marinating, cut the pineapple into small pieces, the size of the chicken.

Step 5

Remove the chicken from the marinade. Then start preparing the kebabs. To do this, prepare the skewers, then thread the chicken pieces and pineapples onto each skewer one by one.

Step 6

Heat a frying pan with vegetable oil. Fry the kebabs for 7-10 minutes on both sides.

Step 7

Place the finished kebabs on a serving dish, garnish with finely chopped fresh herbs and serve.