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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Find out about Medium PERi-PERi sauce

  • 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.

Try our sauces

You can try some other sauces with this recipe - we recommend the following:

Dial up: , Hot PERi-PERi sauce