For the marinade, in a glass or ceramic bowl, mix the pineapple juice, vinegar, molasses sugar and seasoning together until smooth and well combined.
Remove all packaging from the Meatless Farm Chicken Breasts and once pan is hot, fry for 10 minutes on medium heat, turning constantly. Remove chicken from pan and let cool.
Cut the chicken into medium cubes, pour over half of marinade mix and set aside.
Meanwhile, for the lime, chilli and coriander mayonnaise, in a bowl, mix together the vegan mayonnaise, salt and freshly ground black pepper, garlic and half of the lime juice until well combined.
Stir in the shredded chilli and reserved chilli seeds, chopped coriander and the remaining lime juice. Mix until well combined, then chill in the fridge until needed.
Soak twelve wooden skewers in cold water for at least 30 minutes, then shake off any excess moisture.
Thread alternate pieces of red and green pepper, onion, pineapple, banana and marinated ‘Chicken’ onto the soaked skewers to make 10-12 kebabs. Leave 3-5cm/1-2in free at one end of each skewer with which you can grip the skewers. Brush the kebabs all over with the oil.
Heat a griddle pan over a high heat. When the pan is very hot, add the kebabs, in batches if necessary, and fry for 5 minutes, basting at intervals with the remaining marinade and turning regularly. (NB: The kebabs can also be barbecued or grilled under a medium hot grill, if desired.)
To serve, stuff the flatbreads with the lettuce and drizzle in a little of the lime, chilli and coriander mayonnaise. Sandwich two kebabs inside each flatbread.
There’s plenty more where this came from.
Why not try some of these delicious plant-based recipes out and Make It Meatless!