1pineapplepeeled, cored and cubed into 2-3cm chunks
2red bell peppersseeded and cubed into 2-3cm chunks
1red onioncubed into 2-3cm chunks
To make the marinade, combine all the ingredients and mix well.
Reserve one third of the marinade and pour the remaining marinade over the chicken thighs. Cover and allow to marinate for at least 30 minutes but up to 24 hours in the fridge.
To make the skewers, soak bamboo skewers in boiling water for 10 minutes (or alternatively use metal skewers).
Thread the chicken, pineapple, onion and pepper onto the skewers then brush with the marinade that is left in the bowl the chicken was marinating in.
Pre-heat an outdoor grill or a grill pan on a stove and cook the skewers until golden brown and starting to caramelize on all sides and until the chicken is cooked through (approximately 10-15 minutes). Glaze with the reserved marinade while cooking.
Remove from the heat and allow to rest for 5 minutes before serving.