Chicken breast cubed
For the marinade-
Blitz together onions, chiles, garlic, five-spice powder, olive oil, pepper, and salt in a food processor and smother the cubed chicken in it for at least three hours.
Soak the wooden skewers in water so they don’t burn when put on the grill.
Arrange each skewer with chicken, green pepper, onions, and pineapple slices.
Fire them up on a very hot grill so the onions tenderize, the chicken cooks through, and the pineapple caramelizes
Serve on the Green Arabesque Tray.
(Images courtesy of ecru)