8 boneless chicken thighs, skin removed, chopped into bitesize pieces
½ a fresh pineapple, cut into 2cm chunks
2 red or green peppers, sliced into 2cm squares
1 onion, halved and then cut into 2cm squares
Cucumber salad (cucumber, chilli flakes, salt)
Put all of the marinade ingredients into a small saucepan and bring to the boil. Turn down to a simmer and reduce by two-thirds, stirring occasionally to stop it catching, until it reaches a syrup consistency. Take off the heat and divide between two bowls.
Preheat your grill to medium-high (mark 3-4), and line the base of a grill tray and rack with foil.
Thread the chicken thigh meat onto the skewers, alternating pieces with pineapple, onion and pepper chunks. Brush the skewers with marinade and grill them under a medium heat for 15 minutes, turning 3-4 times. Once cooked, use the remaining pot of marinade and a clean brush to generously coat the skewers in more of the pineapple glaze.
Serve the skewers hot, with sticky rice and cucumber salad.