TIP: Canned pineapple can be used in this recipe if preferred. You will need one bunch of mint for one cup of leaves.

Ingredients

2 Lebanese cucumbers, diagonally sliced

1 small red onion, thinly sliced

2 tblsps white vinegar

2 tsps caster sugar

500g chicken breast fillets

1/4 cup Portuguese-style peri peri sauce

1/2 small pineapple, peeled, cored

8 metal skewers

1 cup fresh mint leaves

Lime wedges, to serve

Method

Combine cucumbers and onion in a shallow dish. Whisk 1/3 cup warm water, vinegar, and sugar together in a small jug. Pour over cucumber and onion. Refrigerate, covered, for up to 2 hours.

Meanwhile, cut chicken into 3cm pieces. Place in a large bowl with sauce. Season with salt and pepper. Toss to coat. Refrigerate, covered, for about 30 minutes, to marinate.

Cut pineapple into 3cm pieces. Alternately, thread chicken and pineapple onto skewers.

Heat a lightly oiled, barbecue grill plate over a high heat. Add skewers. Cook, turning occassionally, for about 8 minutes, or until chicken is cooked.

Serve skewers with combined cucumber mixture and mint. Serve with lime wedges.

New Idea team