- Cooking time
- 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!
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
Preheat oven to 180°C.
Skewer the chicken, pineapple, sweet potato, yellow and red peppers onto a large skewer garnishing each end with a bay leaf.
Combine the olive oil, Nando’s PERi-PERi sauce and coconut cream in a mixing bowl.
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.