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Ingredients

  • 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

Cooking Instructions

1 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.
2 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.