Start the glaze
Simmer honey, chilli, tamari and half the lime juice for 2 minutes. Take off the heat and reserve half in a clean bowl.

Sticky chilli-honey chicken and fresh pineapple with smoky, caramelised edges and a sharp lime finish.

The glaze goes on late so the honey turns lacquered rather than burnt. Fresh pineapple should be hand-cut into mixed shapes: the thin corners caramelise first while thicker pieces stay juicy.
Tick each step as you go. Built-in timers keep the important moments close.
Simmer honey, chilli, tamari and half the lime juice for 2 minutes. Take off the heat and reserve half in a clean bowl.
Toss chicken with oil, paprika, lime zest and 1 teaspoon salt. Thread with pineapple onto eight skewers, varying the direction of each piece.
Barbecue over medium-high heat for 7 minutes, turning as the chicken colours. Do not add the glaze yet.
Brush with the saucepan glaze and cook for another 4 to 5 minutes, turning and brushing twice, until sticky and cooked through.
Rest for 3 minutes. Spoon over the clean reserved glaze and remaining lime juice.
Energy1,860 kJ
Protein39 g
Carbohydrate31 g
Fibre2 g
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