Set a small saucepan over medium heat. Add a splash of oil, then fry the onion for 2-3 minutes until softened. Add the garlic and fry for another minute until fragrant. Add the rest of the ingredients and whisk well to combine. Bring to a boil, then remove from the heat and set aside.

To make the skewers, thread a piece of red pepper onto the stick followed by a piece of pineapple, then a Fry’s Chick’n Piece. Note: Try to keep all of the elements on the skewer roughly the same size so that everything has contact with the grill, otherwise you will have uneven charring. Drizzle the kebabs with a little oil and season with salt and pepper.

Grill over medium-high heat for 2 minutes per side to char, then brush with BBQ sauce and continue grilling for another 2 minutes per side to caramelise the sauce.

Lay the kebabs out on a platter with slices of cucumber in-between for freshness. Give a final crack of seasoning and garnish with chives. Serve with limes for squeezing over and extra BBQ sauce for dipping on the side.