Chicken and Pineapple skewers with Pomegranate Molasses
Makes about 16
3 chicken breasts
1 large red pepper
1/2 fresh pineapple
227g can water chestnuts drained (I left these out as didnt have them)
16 Kaffir lime leaves (I used ordinary lime leaves from the tree in my backyard!)
Bamboo skewers, soaked in cold water for 30 minutes
Pomegranate molasses for drizzling
Steamed rice to serve
Cut chicken, red pepper and pineapple into cubes. Thread onto skewers. Cook on an oiled bbq hotplate over low-medium heat, if you cook too quickly the ingredients will char and the chicken may not cook properly.
Transfer to a platter when cooked and drizzle with the molasses and serve immediately with the steamed rice.