Creamy Cajun Chicken Sticks with Cucumber in Ranch Dressing

Featuring Newman’s Own® Ranch Dressing

As well as chicken, the creamy Cajun marinade can also be used to glaze fish, lamb, vegetables or chunks of firm tofu.

Preparation time: 15 minutes (plus marinating)

Cooking time: 10 minutes

Serves: 4

Per serving: 294kcals, 10g fat, 1.7g saturated fat





4 boneless chicken breasts or 8 boneless chicken thighs, skinned and cubed
1 red pepper, deseeded and cut into 2.5cm chunks
24 pieces of pineapple, roughly the same size as the chicken cubes
4 tbsp (60 ml) Newman’s Own Creamy Cajun Marinade

To serve:
½ cucumber, finely diced
4 tbsp (60 ml) Newman’s Own Ranch Dressing


1. Put the chicken, pepper and pineapple in a bowl and pour over the Newman’s Own Creamy Cajun Marinade. Cover and leave in the fridge to marinate for several hours or overnight.

2. Thread the chicken, pepper and pineapple pieces alternately on to 8 skewers, place side by side on a foil-lined grill rack and spoon over any marinade left in the bowl.

3. Grill under medium heat for about 10 minutes, turning the skewers occasionally and basting with the juices, until the chicken is cooked through.

4. Mix the finely diced cucumber with the Newman’s Own Ranch Dressing and serve with the chicken skewers.

Tip: If using wooden skewers soak them for 30 minutes in cold water or cover the ends with small pieces of foil to stop them burning under the grill.

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