This is a cost-effective midweek family supper for days when you need fuss-free meals that will still impress – you’re welcome!
Recipe and styling by Nomvuselelo Mncube
Photograph by Dylan Swart
Serves 4 EASY 1 hr 40 mins
Cut 4 skinless and boneless chicken breasts into 3cm cubes. Season with 1 tbsp chicken spice, black pepper and 80g sweet and sticky barbecue sauce. Mix well and refrigerate, about 20 minutes. Meanwhile, fry 1 sliced onion (optional) in a little olive oil in a saucepan over medium heat until soft, 5 – 10 minutes. Remove from heat and set aside. Peel 1 pineapple and cut into 3cm cubes. Thread the chicken and pineapple pieces onto 4 skewers and drizzle with olive oil. Heat a griddle pan over high heat, place the skewers in the pan and grill on all sides until the chicken is cooked through and charred in places, about 10 minutes. Place the chicken and pineapple skewers on plates atop 4 warm flatbreads together with the fried onion, if using. Serve with extra barbecue sauce alongside and lemon wedges for squeezing (optional).