DifficultyBeginner
Prep Time15 minsCook Time20 minsTotal Time35 minsYields1 Serving

BBQ Sauce
 oil for frying
 ¼ onion, finely chopped
 2 garlic cloves, finely chopped/minced
 ¼ C (60 ml) tomato sauce
 ¼ C (60 ml) Soy sauce
 2 Tbsp (30 ml) sugar
 2 Tbsp (30 ml) apple cider vinegar
 1 Tbsp (15 ml) Dijon mustard
 2 tsp (10 ml) smoked paprika
 2 tsp (10 ml) chilli sauce (optional)
 salt and pepper
Skewers
 1 small red pepper, deseeded and sliced into chunks
 ¼ medium-sized pineapple, peeled and cut into chunks
 1 x pack of Fry’s Chick’n Pieces Lemon & Herb
 oil for drizzling
 salt and pepper
 mini kebab sticks
 a grill pan or gas BBQ
To Serve
 salt and pepper
 1 Tbsp (15 ml) chopped chives
 BBQ sauce (as made above)
 slices of cucumber (optional)
 lime wedges for squeezing

Method

BBQ Sauce
1

Set a small saucepan over medium heat. Add a splash of oil, then fry the onion for 2-3 minutes until softened. Add the garlic and fry for another minute until fragrant. Add the rest of the ingredients and whisk well to combine. Bring to a boil, then remove from the heat and set aside.

Skewers
2

To make the skewers, thread a piece of red pepper onto the stick followed by a piece of pineapple, then a Fry’s Chick’n Piece. Note: Try to keep all of the elements on the skewer roughly the same size so that everything has contact with the grill, otherwise you will have uneven charring. Drizzle the kebabs with a little oil and season with salt and pepper.

Grill over medium-high heat for 2 minutes per side to char, then brush with BBQ sauce and continue grilling for another 2 minutes per side to caramelise the sauce.

To Serve
3

Lay the kebabs out on a platter with slices of cucumber in-between for freshness. Give a final crack of seasoning and garnish with chives. Serve with limes for squeezing over and extra BBQ sauce for dipping on the side.

Ingredients

BBQ Sauce
 oil for frying
 ¼ onion, finely chopped
 2 garlic cloves, finely chopped/minced
 ¼ C (60 ml) tomato sauce
 ¼ C (60 ml) Soy sauce
 2 Tbsp (30 ml) sugar
 2 Tbsp (30 ml) apple cider vinegar
 1 Tbsp (15 ml) Dijon mustard
 2 tsp (10 ml) smoked paprika
 2 tsp (10 ml) chilli sauce (optional)
 salt and pepper
Skewers
 1 small red pepper, deseeded and sliced into chunks
 ¼ medium-sized pineapple, peeled and cut into chunks
 1 x pack of Fry’s Chick’n Pieces Lemon & Herb
 oil for drizzling
 salt and pepper
 mini kebab sticks
 a grill pan or gas BBQ
To Serve
 salt and pepper
 1 Tbsp (15 ml) chopped chives
 BBQ sauce (as made above)
 slices of cucumber (optional)
 lime wedges for squeezing

Directions

BBQ Sauce
1

Set a small saucepan over medium heat. Add a splash of oil, then fry the onion for 2-3 minutes until softened. Add the garlic and fry for another minute until fragrant. Add the rest of the ingredients and whisk well to combine. Bring to a boil, then remove from the heat and set aside.

Skewers
2

To make the skewers, thread a piece of red pepper onto the stick followed by a piece of pineapple, then a Fry’s Chick’n Piece. Note: Try to keep all of the elements on the skewer roughly the same size so that everything has contact with the grill, otherwise you will have uneven charring. Drizzle the kebabs with a little oil and season with salt and pepper.

Grill over medium-high heat for 2 minutes per side to char, then brush with BBQ sauce and continue grilling for another 2 minutes per side to caramelise the sauce.

To Serve
3

Lay the kebabs out on a platter with slices of cucumber in-between for freshness. Give a final crack of seasoning and garnish with chives. Serve with limes for squeezing over and extra BBQ sauce for dipping on the side.

Grilled BBQ Fry’s Chick’n & Pineapple Skewers

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General Enquiries

Telephone

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Receive our newsletter

Want more nuggets? Subscribe to our newsletter and receive nuggets of information about products, promotions and everything plant-based from the Fry family.

Receive our newsletter

Want more nuggets? Subscribe to our newsletter and receive nuggets of information about products, promotions and everything plant-based from the Fry family.

How can we help you?

General Enquiries

Telephone

+61 2 9336 7788

Export Enquiries

export@frygroup.co.za

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