- 800 g chicken thigh fillets
- 2 tbsp Robertsons Cajun Creole Rub
- 1 tsp honey
- 30 ml olive oil
- 2 red peppers sliced
- 1 pineapple peeled and sliced
- handful bay leaves
Serving Size 6
Amount per serving
Combine the chicken, Robertsons Cajun Creole Rub, honey and olive oil in a large bowl. Toss until well combined.
Refrigerate for 1 hour.
Thread the chicken, red peppers, pineapple and bay leaves onto 6-8 skewers.
Heat a gridle pan over medium high heat. Grill the skewers for 8-10 minutes or until golden brown and cooked through.