Cajun Chicken & Pineapple Skewers
March 11, 2026
Bring the bold, lively flavours of New Orleans to your table with these skewers featuring tender chunks of Cajun marinated chicken and grilled pineapple. served atop a bed of rice salad.
Bring the bold, lively flavours of New Orleans to your table with these skewers featuring tender chunks of Cajun marinated chicken and grilled pineapple. served atop a bed of rice salad.
Key products
Instructions
Instructions
- Place the oil and Cajun Seasoning into a bowl and whisk to combine. Add the chicken and stir until coated with the marinade mix.
- Chop the pineapple into 2.5cm cubes. Add this to the chicken and mix through so it is covered in the marinade. Then place the chicken and the pineapple alternatively onto the skewers (using 4 or 6) until all the chicken and pineapple are used up. Reserve until needed.
- Pre-heat barbecue to medium-high heat. Cook the corn on the cob and green pepper until charred and tender. Cut the corn kernels from the cob with a sharp knife. Remove stem and seeds from pepper and dice. Set aside.
- Cook the rice in boiling, salted water with the Turmeric, adding in the peas for the last 2 minutes. When the rice is tender, remove it from the heat and drain the pan. Now add the grilled corn, peppers, onion and tomatoes and season with salt, sugar and lemon juice.
- Cook the chicken and pineapple skewers over medium heat on the barbecue for 10 minutes on one side. Turn and cook for a further 10 minutes, or until they are cooked through. Serve with the rice salad.
