400 g Chicken breast fillets
1x 410 g can Rhodes Quality Pineapple Rings in Syrup, drained
1 x Green pepper, seeded and cubed
1 x Red onion, peeled and sliced
45 ml (3 Tbsp.) Sunflower oil
Salt and freshly cracked black pepper
250 ml (1 cup) Fruit chutney
Soak 6 wooden skewers in water for at least half an hour.
Cut the chicken breast fillets into evenly sized cubes.
Cut each Rhodes Quality Pineapple Ring into 4 pieces.
Thread the chicken cubes alternating with the Rhodes Quality Pineapple, green pepper and red onion onto the skewers.
Brush the skewers with oil and season well with salt and black pepper.
Grill the kebabs over medium coals for about 10–15 minutes.
Remove from the heat and brush with the fruit chutney.