Hawaiian Chicken with Haloumi Skewers
Add chicken and Sweet Baby Ray's sauce to a large mixing bowl and cover with cling wrap. Place in the fridge and allow to marinate for a minimum of one hour (or overnight if you have the time).
Pre-heat barbecue grill to medium-high. Thread pieces of chicken, haloumi, pineapple, bacon, onion and capsicum onto bamboo skewers, repeating until all ingredients are used.
Cook the skewers on the pre-heated grill, turning frequently until nicely browned on all sides and the meat is no longer pink in the center, about 12 minutes. Occasionally brush extra marinade over the skewers as they cook.
To Serve: Garnish with lime.
300g chicken breast - cubed
200g haloumi - cubed (same size as chicken)
½ fresh pineapple - cubed
4 shortcut bacon rashes - cut into large dices
1 red onion - cut into large dices
1 red or green capsicum - cut into large dices
¼ cup Sweet Baby Ray's Marinade - hickory flavour
1 lime, quartered, to serve