Cut the grilled chicken thigh into blocks. Peel the pineapple and cut into equally large pieces.
Peel the red onion and cut into pieces. Seed the red chili pepper and chop finely. Grate the ginger until you have 1 teaspoon. Peel and crush the garlic.
Mix 2 tablespoons soy sauce with 2 tablespoons of ketchup, half of the chopped chili pepper, 1 crushed garlic clove, 2 tablespoons of honey, 2 tablespoons of apple cider vinegar and the grated ginger. Mix the chicken thigh cubes with the marinade and let marinate for at least 1 hour.
Cut the white cabbage and the red pepper into very fine strips. Mix 1 tablespoon mango chutney with 1 tablespoon lemon juice, the other half of the chili pepper and 100 g sour cream and stir into the white cabbage and red pepper. Season with salt and pepper and some coriander leaves.
Thread the marinated meat cubes, pineapple and red onion cubes onto a skewer. Brush with olive oil.
Grill the kebabs for 2 to 3 minutes on each side. Serve with the coleslaw and garnish with the rest of the fresh coriander.
