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  • 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

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.


Recipe by: TASTE

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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