Serves: 1 Time: 1 hr. for marinating + 30 min Difficulty: Easy!
- 4 oz. chicken, cut into bite size pieces
- 1/3 c. harissa paste (I found a green one)
- 1 c. pineapple pieces
- 1/2 c. squash noodles or other veg
- 1 tsp. chives, chopped for garnish
- salt, pepper, oil
Put the chicken in a bag with the harissa. Massage it to make sure the chicken is coated. Refrigerate for one hour.
Remove chicken from the fridge. Heat a grill pan.
Skewer pieces of the chicken and pineapple. Season with salt and pepper.
Oil the grill pan and lay the skewers down. Cook for 2-3 minutes on each side; approximately 12 minutes total.
Plate the squash and drizzle with a tiny bit of olive oil. Season with salt and pepper. Lay the skewers across the top. Garnish with the chives.