Honey Barbeque Chicken Skewers

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Honey Barbeque Chicken Skewers
Christine Capendale
Mains Recipes
Prep Time
1 hour
Cook Time
10 minutes

Recipe by Christine Capendale              Photography by Cathe Pienaar

Servings: 4 persons


  • 800 g deboned chicken thighs
  • 1 small pineapple, peeled and cut into bite size pieces
  • 2 medium red onions, peeled, quartered and cut into bite size pieces
  • 8 bamboo skewers, soaked in cold water for 30 minutes
  • salt and black pepper for seasoning
  • 60 ml Peel’s Bean Blossom Honey
  • 30 ml soy sauce
  • 60 ml tomato paste
  • 15 ml freshly squeezed lemon juice
  • 30 ml olive oil
  • 30 ml Worcestershire sauce
  • Chopped chili to taste
  • 2 garlic cloves, crushed
  • 60 ml fruit chutney
  • 15 ml chopped thyme
  • 5 ml barbeque seasoning


  1. Combine all the marinade ingredients and mix well
  2. Cut the chicken thigh pieces into smaller bite sized pieces (normally I cut each deboned thigh into 3 or 4 pieces) and season with salt and pepper. Place in a bowl and pour over most of the marinade. Toss to coat evenly and leave to marinate for about one hour or longer
  3. Skewer the chicken, pineapple and red onion pieces onto the soaked bamboo skewers. Baste with the left-over marinade
  4. Cook on the barbeque until golden brown and sticky.
  5. You can also grill the skewers on a hot griddle pan on the stove for about 5 minutes on both sides. Use medium heat