375g pack Ashfield Farm Diced Chicken Breast
1 Red pointed pepper
½ tin Sweet Valley pineapple slices – (4 slices)
4 Sunnyhills pitta breads
50ml Solesta olive oil
1 teaspoon Cucina red pesto
Juice from ½ lemon
1 bag mixed salad leaves
4 wooden or metal skewers
Chop the pepper into chunks.
Cut the pineapple slices into 4 pieces.
Alternate the chicken chunks, pineapple and peppers on the skewers.
Cook for about 15 minutes on the BBQ or under a grill, until the chicken is cooked through.
Split the pitta breads and warm through on the BBQ or grill.
Mix the olive oil with the pesto and lemon juice.
Serve the kebabs in the pitta bread on a bed of lettuce leaves.
Drizzle with the dressing.
Great with a glass of chilled Belletti Prosecco.