Directions

To Make

1. Clean and pat dry chicken thighs. Cut into large cubes, approximately 2.5cm x 4cm.
2. Mix all the marinade ingredients in a large mixing bowl. Add the chicken and toss well to coat. Cover and marinate in the refrigerator for 1 hour or overnight.
3. Soak bamboo skewers for 30 minutes.
4. Mix all the glaze ingredients together and set aside.
5. Cut the onions into quarters and separate the layers. Cut pineapple into 2cm cubes.
6. Tread onion, chicken and pineapple onto skewers, alternating between each ingredient.
7. Heat up a grill skillet with a little oil, or preheat a BBQ to medium-high heat. Grill the skewers in batches, turning regularly.
8. Brush skewers with glaze on all sides. Remove skewers once chicken is cooked through.
9. Serve with lime wedges and ABC Extra Hot Chilli Sauce.