Chicken, pineapple and sweet potato kebabs

Cooking time
  • Chicken
  • Medium
  • That’s grilled
  • That’s oven cooked
  • That’s going to impress

Great on the barbecue, the perfect finger food at parties, these tropical treats will have you coming back for more and more! 

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  • 4 Chicken breasts with skin on, each cut into 3
  • 1 Pineapple, peeled and cut into chunks
  • 2 Sweet potato, washed and cut into chunks
  • 2 Yellow peppers, quartered
  • 2 Red peppers, quartered
  • Bay leaves, to garnish 
  • 3 Tbsp Olive oil
  • 1 Cup (250ml) Nando’s PERi-PERi sauce
  • ½ Cup (125ml) coconut cream 


  1. Preheat oven to 180°C.
  2. Skewer the chicken, pineapple, sweet potato, yellow and red peppers onto a large skewer garnishing each end with a bay leaf.
  3. Combine the olive oil, Nando’s PERi-PERi sauce and coconut cream in a mixing bowl.
  4. Coat the kebabs with the spicy marinade and place in the oven to roast for 45 minutes or until the sweet potato is cooked and golden brown.