Chicken Thigh Skewers with Pineapple Marinade
Prep 15 mins
Cook 40-45 mins
Ready-in 55-60 mins

Ingredients

For the marinade:
Rugani 100% Queen Pineapple Juice
Juice of 1 lime
1 tbsp Soy Sauce
1 ½ tbsp ginger, finely chopped
1 tsp sesame oil
1 tbsp brown sugar
1 spring onion sprig, sliced
2 garlic cloves, finely chopped
For the skewers:
+- 700 g deboned chicken thighs/chicken breast
1 pineapple cut into chunks
1 green pepper cut into chunks
8 Bamboo skewer sticks/metal skewers

Instructions

  1. Place the marinade ingredients in a bowl and mix through.
  2. Add the skinless chicken thighs and cover the bowl with cling film or reusable lid. Alternatively, place the marinade and chicken in a zip-lock bag and close. Place in the fridge and marinate overnight.
  3. On the day of the braai, place the bamboo skewer sticks in a sink of water for an hour (this will keep the sticks from burning too much when you braai them).
  4. To make the skewers, alternate between the chicken, peppers, and pineapple till all the skewers are filled.
  5. Place over low heat coals and braai for 40 – 45 minutes until cooked through.

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