Summer is finally here and so is National Braai Day. This recipe for Hawaiian chicken and bacon pineapple kebabs comes just in time for both. Try something nontraditional this Heritage Day to mix things up. You will not be disappointed.

Serves: 10


500g chicken breasts / thighs, cubed

½ cup barbecue sauce

½ cup soya sauce

½ cup pineapple juice

1 tablespoon honey

1 tablespoon rice wine vinegar/ white wine vinegar

1 tablespoon minced garlic

1 tablespoon olive oil

1 packet bacon

3 cups fresh cubed pineapple

1 large red pepper, diced

1 large green pepper, diced

1 large red onion, diced

Salt and pepper, to taste


  1. Mix BBQ sauce, soya sauce, pineapple juice, vinegar, garlic and honey in a large bowl.
  2. Coat skewers with half of the marinade (reserve other half for basting) and let it stand for a few hours.
  3. Thread the red onion, red pepper, green pepper, pineapple, bacon and chicken onto the skewer.
  4. Brush grill pan or grates with olive oil. Grill the skewers for 5 minutes; brush on ¼ cup of reserved marinade. Turn skewers over and coat with remaining ¼ cup of marinade. Grill for a further 4 minutes, or until the chicken is cooked through and to your liking.

See more recipes for #BraaiDay here:

#Plaaskos: Tradisionele kerrie-skaapsosaties



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