Step 1

Preheat oven to 160C.

Step 2

To make the baste, saute the chillies, ginger and garlic in olive oil until soft, then add the fish sauce, sugar, water and sesame oil, and bring to the boil and reduce by half.

Step 3

Heat a griddle pan on a high heat, skewer the pineapple, eschalots and pork with metal or water-soaked wooden skewers. Brush the pineapple, shallots and pork with the baste and place on the griddle pan turning after a minute on each side to achieve bar marks.

Step 4

Place the skewers on a roasting tray and baste again, then roast in the oven for 30 minutes, basting every 10 minutes.