Pineapple and Yoghurt Chicken Skewers

5 ingredients is all you need for these super simple, and tasty marinated chicken skewers (a.k.a kebabs in Sout Africa). A blend of pineapple and yoghurt make for a tangy, sweet and sticky marinade for the chicken. Pair these skewers with your favourite salad or salsa. To have less waste, we used the remainder of the pineapple in the salsa salad, paired with red onion and mint. These chicken kebabs will also pair well with a fresh tabbouleh salad. 


Cooking Methods

  • Braai
  • Pan-Fry



Prep Time

40 minutes

Cooking Time

10 minutes


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


  1. Using a blender, blend the marinade ingredients together: yoghurt, pineapple, olive oil and seasoning.
  2. 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.
  3. 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.
  4. 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.
  5. Serve with the pineapple chopped salad and enjoy!
  6. For the Chopped Salad:

    1. Mix all the ingredients together.