”Whether you’re entertaining a crowd or just the family, these skewers are an easy way to impress. Chilli and lemon flavour the chicken perfectly.”
- Step 1
Combine lemon rind, lemon juice, garlic, oil, paprika, chilli sauce and sea salt in a glass or ceramic bowl. Halve chicken pieces and add to the bowl. Turn to coat. Cover. Refrigerate for 4 hours or overnight, if time permits.
- Step 2
Cut pineapple in half lengthways. Cut each half lengthways into 4 wedges. Trim core if needed. Thread pineapple onto 8 metal skewers. Rub all over with sugar.
- Step 3
Thread chicken onto 4 metal skewers. Season with pepper.
- Step 4
Heat a barbecue chargrill or grill plate on medium-high heat. Cook chicken, turning, for 8 to 10 minutes or until browned all over and cooked through. Transfer to a plate. Cover loosely with foil. Set aside for 5 minutes to rest.
- Step 5
Meanwhile, cook pineapple on chargrill, turning, for 5 minutes or until just tender and caramelised.
- Step 6
Serve chicken with pineapple skewers, lemon wedges and coriander sprigs.