Grab the kids and get ready for a fun family meal everyone can help with. Pineapple, pepper and BBQ-spiced chicken skewers get a kiss from the grill! Creamy potato salad is the perfect savoury side to balance out this BBQ dinner.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
340 g
Chicken Breast Tenders
95 g
Pineapple
6 unit
Wooden Skewers
160 g
Sweet Bell Pepper
460 g
Russet Potato
2 unit
Green Onion
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
1 tbsp
BBQ Seasoning
1 tbsp
Whole Grain Mustard
(Contains Mustard)
4 tbsp
BBQ Sauce
(Contains Mustard)
½ tbsp
Oil*
¼ tsp
Salt and Pepper*
Before starting, wash and dry all produce. Soak skewers in water for 5 min. Lightly oil the grill.While you prep, preheat grill to 400°F over medium heat. Peel, then cut potatoes into 1-inch pieces. Combine potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) in a large pot (use same for 4 ppl.) Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered, until fork-tender, 10-12 min.
While potatoes cook, pat chicken dry with paper towels, then cut into 2-inch pieces. Add chicken, BBQ Seasoning and 1/2 tbsp oil (dbl for 4 ppl) to medium bowl. Season with salt, then toss to coat.
Core, then cut pepper into 1-inch pieces. Cut pineapple into 1-inch pieces. Thinly slice green onions.
Alternately thread peppers, pineapple and chicken onto skewers. Add skewers to grill. Reduce heat to medium, close lid and grill, turning often, until chicken is cooked through, 3-4 min per side.**
When potatoes are fork-tender, drain and return to the same pot, off heat. Add mustard, mayo and half the green onions. Season with pepper, then gently stir to coat.
Divide skewers and potato salad between plates. Sprinkle remaining green onions over top. Serve with BBQ sauce on the side, for dipping.