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Light the barbecue. Combine the paprika, garlic, lemon juice and olive oil with some salt. Mix to a paste and combine with the diced chicken, mixing well. Set aside to marinate for 1 hour.
Combine the sugar and lime juice in a large bowl. Add the pineapple slices and mix well, making sure every slice is coated.
Barbecue the pineapple slices until lightly charred on both sides. Once cool enough to handle, dice the flesh, discarding the tough cores.
Put the chicken meat onto six skewers and cook over direct heat for 20-25 minutes, turning regularly, or until cooked through and lightly charred at the edges.
Top the pineapple with the mint, sesame seeds and red chillies. Serve with the chicken and rice.