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10 May Bank Holiday recipes you need to know

Get that Bank Holiday feeling with our colourful recipes that are sure to bring some spring sunshine - even if the weather doesn't! Bring together family and friends for a sharing feast or enjoy a quieter weekend with lovely Bank Holiday food, whatever you're planning, we've got your May recipes covered. Get all the BBQ food ideas and picnic recipes you need.

Hawaiian turkey kebabs
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Hawaiian turkey kebabs

A lean and healthy option that's perfect for when you fancy getting the grill out. Soaking in a pineapple juice marinade ensures delicious caramelised, tender turkey meat with pineapple chunks and red onion petals bringing some extra freshness. Serve with chopped parsley for another pop of colour.

  1. Drain the pineapple juice into a large bowl. Put the fruit in another bowl; cover and chill for later. Whisk the olive oil, lime juice, honey and garlic into the pineapple juice and season well. Mix in the diced turkey, then cover and chill for 1hr, or up to 24hrs. Soak 12 large, wooden bamboo skewers in cold water for 15 mins while the turkey marinates.
  2. Light the barbecue at least 40 mins before cooking. It’s ready when the large flames have died down, and the coals are white and ashy. Alternatively, preheat the grill to medium-high.
  3. Cut the onions and pineapple into bite-sized pieces, breaking up any larger pieces of onion. Alternately thread the marinated turkey, onion and pineapple onto the soaked skewers, dividing equally. Discard any leftover marinade.
  4. Place the skewers on the barbecue or under the grill and cook for 10-15 mins, turning every few mins, until the turkey is golden and cooked through and the onion is tender. Serve on a warm platter, garnished with chopped parsley, if you like.

See more BBQ recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

View full recipe details
  • Ingredients
  • 432g tin pineapple slices in juice
  • 2 tbsp olive oil
  • ½ lime, juiced
  • 1 tbsp honey
  • 2 garlic cloves, crushed
  • 600g diced turkey breast
  • 2 red onions
  • Chopped parsley, to serve (optional)