Chicken, Pineapple & Sweet Potato Kebabs
Get dinner sorted with fresh chicken and sweet potato kebabs. Zesty pineapple and a spicy kick make this easy meal a total whānau winner.
Ingredients
- 4 chicken breasts with skin on, each cut into 3
- 1 pineapple, peeled and cut into chunks
- 2 sweet potato, cut into chunks
- 2 yellow peppers, quartered
- 2 red peppers, quartered
- 5 leaves bay
- 3 tablespoons olive oil
- 1 cup Nando’s PERi-PERi sauce
- 1/2 cup coconut cream
- 4 chicken breasts with skin on, each cut into 3
- 1 pineapple, peeled and cut into chunks
- 2 sweet potato, cut into chunks
- 2 yellow peppers, quartered
- 2 red peppers, quartered
- 5 leaves bay
- 3 tablespoons olive oil
- 1 cup Nando’s PERi-PERi sauce
- 1/2 cup coconut cream
- Step 1 of 3Preheat 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.
- Step 2 of 3Combine the olive oil, Nando's PERi-PERi sauce and coconut cream in a mixing bowl.
- Step 3 of 3Coat 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.
Method
- Step 1 of 3Preheat 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.
- Step 2 of 3Combine the olive oil, Nando's PERi-PERi sauce and coconut cream in a mixing bowl.
- Step 3 of 3Coat 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.
Method
- Step 1 of 3Preheat 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.
- Step 2 of 3Combine the olive oil, Nando's PERi-PERi sauce and coconut cream in a mixing bowl.
- Step 3 of 3Coat 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.