Chicken, pineapple and sweet potato kebabs

Serves
4
Preparation
20min
Cooking time
45min
  • 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! 
 

Who is this recipe from:

Who would you like to send it to:

Ingredients

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 
 

Directions

  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: Extra Hot PERi-PERi sauce, Hot PERi-PERi sauce