Sweet Chilli and Pineapple Chicken Kebabs

This recipe is delicious at a barbecue, but also great cooked in your oven. Serve with garlic bread and a salad. You can assemble the kebabs in advance and keep them refrigerated. Take them out 30 minutes before cooking to allow them to return to room temperature. Serves 4.

400g chicken breast cut into cubes
1/2 cup sweet chilli sauce
1T ginger paste (mix 1T freshly grated ginger with 1/2T olive oil in food processor)
1/2T finely chopped Italian parsley

Marinate the chicken in the above for an hour.

8-10 wood skewers soaked in water
1 red onion chopped into chunks
1 red pepper chopped into chunks
10 button mushrooms cleaned
1 pineapple cut into chunks

Place the chicken pieces onto the skewers, alternating with the above vegetables.

Preheat the oven to 160C. Place in a roasting pan and cook for 30 minutes. Turn on the grill and brown all sides of the kebabs.

Sweet chilli sauce. You can make your own at home!
1/2 cup water
1/2 cup vinegar
1 cup sugar
10ml dried chilli flakes
1t cornflour mixed with 2t water to form a paste

Boil the water, vinegar and sugar until the sugar has dissolved.(about 8 minutes). Add the remaining ingredients and simmer for 10 minutes. The sauce should start to thicken. Allow to cool. Serve with stir fry or spring rolls.