Chicken Thigh Skewers with Rugani Pineapple Marinade


Serves 4

Prep Time: Overnight and 15 minutes

Cooking Time: 40-45 minutes


For the marinade:

  • Rugani 100% Queen Pineapple Juice
  • Juice of 1 lime
  • 1 tbsp Soy Sauce
  • 1 ½ tbsp ginger, finely chopped
  • 1 tsp sesame oil
  • 1 tbsp brown sugar
  • 1 spring onion sprig, sliced
  • 2 garlic cloves, finely chopped

For the skewers:

  • +- 700 g deboned chicken thighs/chicken breast
  • 1 pineapple cut into chunks
  • 1 green pepper cut into chunks
  • 8 Bamboo skewer sticks/metal skewers


  • Place the marinade ingredients in a bowl and mix through.
  • Add the skinless chicken thighs and cover the bowl with cling film or reusable lid. Alternatively, place the marinade and chicken in a zip-lock bag and close. Place in the fridge and marinate overnight.
  • On the day of the braai, place the bamboo skewer sticks in a sink of water for an hour (this will keep the sticks from burning too much when you braai them).
  • To make the skewers, alternate between the chicken, peppers, and pineapple till all the skewers are filled.
  • Place over low heat coals and braai for 40 – 45 minutes until cooked through.

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