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Chicken, Pineapple and Sweet Potato Kebabs
Dinner
chicken, kebabs, peri-peri, pineapple, sweet potato
4
PERi-PERi
Ingredients
-
4
chicken breasts with skin on, each cut into 3 pieces -
1
pineapple, peeled and cut into chunks -
2
sweet potatoes, washed and cut into chunks -
2
yellow peppers, quartered -
2
red peppers, quartered - Bay leaves, to garnish
-
3
tablespoons
olive oil -
1
cup
Nando’s PERi‑PERi sauce -
1/2
cup
coconut cream
Instructions
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Preheat the oven to 350°F (175°C). If using wooden skewers, soak them in water for at least 20 minutes. Thread the chicken pieces, pineapple chunks, sweet potato pieces, yellow and red pepper quarters and onion onto skewers, alternating ingredients for color and texture. Garnish each end of the skewer with a bay leaf for presentation if desired.
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In a mixing bowl, whisk together the olive oil, PERi‑PERi sauce and coconut cream until smooth. Use this marinade to coat the kebabs thoroughly—either brush it on or place the skewers in a shallow dish and spoon the marinade over them. For more flavor, allow the kebabs to marinate for 30 minutes in the refrigerator before cooking.
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Arrange the skewers on a roasting tray lined with foil or parchment. Roast in the preheated oven for about 45 minutes, or until the sweet potato is tender and golden and the chicken is cooked through. Turn the skewers once or twice during roasting and baste with any remaining marinade to encourage caramelization. Cooking time will vary slightly depending on the size of your pieces—check that the chicken reaches an internal temperature of 165°F (74°C) or is no longer pink in the center.
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Remove the kebabs from the oven and let them rest for a few minutes before serving. This helps the juices redistribute and keeps the chicken moist. Serve the kebabs hot with your choice of sides—rice, a green salad, or grilled flatbreads work especially well.
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Tips, Variations and Serving Suggestions
These kebabs are versatile and forgiving. To ensure even cooking, cut chicken and vegetables into similar-sized pieces. If your sweet potato pieces are large, par-cook them for 5–8 minutes in boiling water or briefly in the microwave so they become tender during roasting. Baste the skewers with the marinade while cooking to build a glossy, flavorful coating.
For a milder version, reduce the PERi‑PERi sauce or mix it with more coconut cream. To boost smoky char, finish the kebabs under a hot broiler for 2–3 minutes or grill them over medium-high heat instead of roasting. Add fresh herbs like cilantro or parsley just before serving for brightness, and serve with a wedge of lime to squeeze over the kebabs.
Suggested sides: steamed rice, quinoa, grilled flatbreads, or a crisp green salad. A cooling cucumber-yogurt dip complements the spicy marinade nicely.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325°F (160°C) until warmed through, or enjoy cold in a salad. For longer storage, remove the chicken from the skewers, place in a freezer-safe container, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
DID YOU MAKE THIS RECIPE?
Leave a comment below and share a picture on Instagram with the hashtag #livenaturallymagazine to show how your kebabs turned out.