festive chicken sosaties

Pineapple and red pepper chicken sosaties

We’ve recently teamed up with the gorgeous talented Izelle Hoffman who is being described as ‘SA’s newest rising star in the culinary industry’!   Growing her own veggies and experimenting with different flavours has always been a big part of her life (both of her grandmothers and her mother boasted world class vegetable gardens) all of which contributed to Izelle’s development into a ‘conscious foodie.

These spicy, flavourful chicken sosasties will make a colourful addition to your festive table, perfect for ‘finger food’ party fare too – just make smaller sosasties. 


Makes 4 portions

  • 4 chicken breast cut up in cubes, you can work on 1 chicken breast per sosatie
  • Fresh pineapple cut up in bite size pieces
  • 1 red pepper cut up in even blocks and pieces
  • 1 medium sized red onion cut up in wedges
  • Olive oil
  • Paprika
  • Origanum
  • Cajun spice
  • Honey
  • Oryx desert salt
  • Sesame seeds
  • Fresh herbs to use as garnish


    1. Soak skewers in water for about an hour, so that they won’t burn when cooking.
    2. Pre-cook the chicken pieces without any salt or spice till the meat is white and tender
    3. Thread the chicken pieces alternating with the pineapple, pepper and onion ( always put the pepper and onion together so that it doesn’t affect the taste of the pineapple)
    4. Mix the marinade by using the following ingredients.  The sosaties need to be rolled in the marinade so make use of a suitable container or pan
        • 4 table spoons honey
        • 1 teaspoon paprika
        • 1 teaspoon cajun spice
        • 1/2 teaspoon Oryx desert salt
        • 1/2 teaspoon pepper
        • 4-6 Table spoons of hot water to add to the honey to melt
    5. Warm up a griddle pan with a bit of olive oil.
    6. Roll the sosaties in the marinade till covered completely, then braai in the pan for about a minute on each side while being sprinkled with origanum and sesame seeds.
    7. Garnish with fresh herbs and serve immediately


Izelle has had significant health challenges with congenital hip dysplasia so she always starts her recipes off by thinking carefully of the health benefit of each ingredient. Here, she gives a breakdown of each ingredient’s contribution to your health:

Pineapple– anti inflammatory and rich in anti oxidants, it also helps to break down food

Onion– anti septic and antibiotic

Capsicum peppers– anti inflammatory and boost your immune system

Olive oil– anti inflammatory, treats arthritis and fight osteoporosis

Oryx Desert salt – increases bone strength and reduce common signs of aging

Black pepper– relieves joint pain and is antibacterial as well as an anti oxidant

Honey– antiseptic, anti bacterial and anti oxidant

Paprika– anti inflammatory against arthritis and swelling

Origanum– anti inflammatory and natural pain killer

Cajun spice– cajun spice is made up from onion flakes, paprika, origano and cayenne pepper, all spices with natural healing benefits

Sesame seeds– anti inflammatory and pain relief

Rosemary– anti bacterial and anti inflammatory


Wishing you all a smoking-hot healthy festive season!

chef Izelleizelle-logo-jpg