Refreshingly summer

These kebabs jumped out at me as a quick and easy light dinner. This is from the January taste magazine which I have already made several recipes from, it seems like the subscription was money well spent! The reason I was drawn to this recipe is it used pomegranate molasses, something I bought a little while ago and have been wondering what to do with. You drizzle it on at the end, I only wish I had known how wickedly concentrated its flavour was as I was too heavy handed with it and it overpowered the dish. I will know for next time as this was lovely apart from that!

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.