Pineapple and Yoghurt Chicken Skewers

For the Skewers

• 600g chicken breasts, cubed
• 1/3 large pineapple, cut into large cubes

For the Pineapple and Yoghurt Marinade:

• 125 ml (1/2 cup) Food Lover’s Full Cream Plain Yoghurt
• 1/3 large pineapple, roughly chopped
• 10 ml (2 tsp) olive oil
• Salt and pepper, to taste

For the salsa salad:

• 1/3 large pineapple, cut into small cubes
• 1 red onion, finely chopped
• 30 ml (2 Tbsp) mint, finely chopped

• Using a blender, blend the marinade ingredients together: yoghurt, pineapple, olive oil and seasoning.
• Transfer to a large bowl and add the chicken, and mix. Make sure the marinade is covering the chicken well. Cover and rest in the fridge for 30 minutes.
• To assemble the skewers, take a piece of marinated chicken and pierce the skewer through, following it with a piece of pineapple. Repeat, alternating between chicken piece and pineapple piece.
• Heat a griddle pan on a high heat with a dash of oil and fry for about 10-15 minutes or until cooked and golden. Alternatively, cook the chicken skewers on the braai.
• Serve with the pineapple chopped salad and enjoy!

For the Chopped Salad:

• Mix all the ingredients together.