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1
Cut the chicken into large chunks, season with salt and pepper and then mix with the marmalade, so which the chicken is thoroughly coated.
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2
Now chop the celery and red pepper into large chunks, big sufficient to be threaded on a bamboo skewer.
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3
If you are using bamboo skewers then it is best to soak them in water for a couple of hrs before barbecuing or possibly grilling to stop them from burning.
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4
This is not necessary if you are using rosemary twigs!
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5
On to each skewer thread a piece of chicken with some red pepper and celery, so which they all alternate and look colourful.
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6
Now spray the skewers with some low fat cooking spray and place them on the barbecue or possibly under a preheated grill.
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7
These will take about 10-12 min to cook, turning them over after 5 min.
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8
Meanwhile to prepare the pineapple and chilli relish, simply boil the vinegar with the honey in a saucepan and turn off the heat.
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9
Peel the pineapple and chop into a small dice, add in this to the vinegar solution with the lime juice and leave to rest.
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10
Meanwhile remove the seeds and membrane from the chilli and chop finely the flesh.
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11
Add in the minced chilli to the diced pineapple and fold in the minced parsley and extra virgin olive oil.
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12
There is no need to add in any seasoning to this relish.
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13
To serve, simply place two brochettes per person on a plate, spoon around the pineapple and chilli relish and serve with some fresh sprigs of rosemary and a little bowl of extra relish.
