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Easy chicken skewers with pineapple salad

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  • Dairy free
  • Egg free
  • Gluten free
  • Lactose free
  • Nut free
  • Sesame free
  • Wheat free

Entertaining guests at home? These chicken skewers with pineapple salad make for a simple yet delicious main. The lime and sweet chilli adds a flavourful kick everyone will love.

  • Serves4
  • Cook time30 minutes


  • 500g Coles RSPCA Approved Australian Chicken Tenderloins
  • ⅓ cup (80ml) lemon and herb peri peri marinade
  • 120g pkt Coles 4 Leaf Salad
  • ½ pineapple, peeled, cored, thinly sliced
  • 1 shallot, thinly sliced
  • ½ cup coriander leaves
  • 2 tbs lime juice
  • 1 tbs sweet chilli sauce
  • 1 tbs olive oil
  • 1 tsp raw sugar
  • 1 long red chilli, thinly sliced (optional)
  • ¼ cup (35g) chopped roasted peanuts

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat a barbecue grill or chargrill on medium-high. Combine the chicken and peri peri marinade in a bowl. Thread the chicken mixture onto soaked bamboo skewers. Cook for 6 mins each side or until cooked through. Transfer to a plate.
  2. Step 2

    Meanwhile, combine the salad leaves, pineapple, shallot and coriander in a large bowl. Place the lime juice, sweet chilli sauce, oil and sugar in a screw-top jar and shake until well combined and the sugar dissolves.
  3. Step 3

    Arrange the pineapple mixture on a serving platter. Top with the chicken. Drizzle with lime dressing. Sprinkle with the chilli, if using, and peanut.