Chicken and pineapple skewers

1. Cut 8 chicken breasts into pieces of about 3 cm. Pour 2 tablespoons pineapple juice, 20 cl of coconut milk, 2 tablespoons of virgin olive oil, 3 tablespoons of chopped fresh coriander, chopped garlic and the juice of 1 lime. Mix, cover and leave to marinate for 1 hour.

2. Peel 1 pineapple and cut into pieces. Preheat the grill. Thread the chicken on oiled metal skewers, alternating with pieces of pineapple. Reserve the marinade

3. Grill the skewers for about 15 minutes, turning often and basting regularly with marinade.

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