Ingredients

Method

• 400 g free-range skinless chicken mini breast fillets
• 4 T Woolworths bourbon BBQ sauce
• 1 red onion, cut into wedges
• 1 pineapple, cubed
• Woolworths Heat & Eat naan bread, for serving
• double-cream plain yoghurt, for serving
• sliced jalapeños, for serving
For the salad, combine:
• 1 Mediterranean cucumber, shaved
• 1 carrot, shaved
• 2 radishes, thinly sliced
• 1 spring onion, thinly sliced
• 1 lime, juiced
• fresh coriander, for serving

Method

Ingredients

1. Marinate chicken mini breast fillets in BBQ sauce for 30 minutes.

2. Thread the chicken, red onion, and pineapple onto 2 large soaked bamboo skewers and baste with the remaining marinade.

3. Place on a baking tray and roast at 220°C for 20 minutes, or until cooked through and just catching. Alternatively, braai over hot coals.

4. Serve the skewers with the salad and Woolworths Heat & Eat naan bread, double-cream plain yoghurt and jalapeños.