Method

1. Put 12 bamboo skewers in a shallow dish and cover with cold water. Remove skin from pineapple and discard. Cut pineapple in half lengthways and discard core. Cut flesh into 3-4cm wedges.

2. Put oil, lime zest and juice, sugar and chilli in a medium bowl. Add chicken and stir to combine. Cover with plastic wrap and refrigerate for 20 minutes to marinate.

3. Preheat barbecue grill or hotplate. Remove skewers from water. Thread a chicken tenderloin onto each skewer, and finish with a lime leaf and a wedge of pineapple.

4. Cook for 3-4 minutes on each side or until cooked through. Serve with sprigs of coriander, lime wedges and sweet chilli sauce.