250 ml (1 cup) pineapple juice
Juice of 3 limes
45 ml (3 tbsp) olive oil
45 ml (3 tbsp) brown sugar
15 ml (1 tbsp) Peppadew® Mild Piquanté Pepper brine
Salt and freshly ground black pepper to taste
3-4 spring onions, roughly chopped
6 chicken breast fillets, cut into 25mm cubes
1 queen pinapple,peeled and cored, cut into bite-size chunks
400 g (14.1 oz) bottle of Peppadew® Mild Piquanté Pepper drained
Lime wedges for serving
Mix the pineapple juice, lime juice, olive oil, Peppadew® Mild Piquanté Pepper brine and brown sugar together in a bowl. Add the spring onions and mix well. Add the chicken to the mixture, toss well to coat. Marinate for 2 hours turning twice.
Thread the chicken, pineapple and Peppadew® Mild Piquanté Peppers onto skewers.
Grill under a preheated grill or over moderate coals for 12-15 minutes or until the chicken is cooked and pineapple lightly charred.
Remove from heat and serve with wedges of lime.