Hot paprika chicken kebabs with grilled pineapple

Step 1

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.

Step 2

Combine the sugar and lime juice in a large bowl. Add the pineapple slices and mix well, making sure every slice is coated.

Step 3

Barbecue the pineapple slices until lightly charred on both sides. Once cool enough to handle, dice the flesh, discarding the tough cores.

Step 4

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.

Step 5

Top the pineapple with the mint, sesame seeds and red chillies. Serve with the chicken and rice.