• If you are using bamboo skewers, soak them in water for 30 minutes.
• Toast the Szechuan pepper in a dry pan and transfer to a pestle and mortar or spice grinder and grind to a fine powder.
• Cut your red onion into 8 wedges and break into petals; cut the outer leaves in half to reduce their size.
• Cut the pineapple into chunks 2-3cm (1") in size.
• Cut your chicken breast into the same size as the pineapple.
• Place the chicken, pineapple and chicken in a bowl and pour over the oil and Szechuan pepper and mix and set aside.
• Combine all of the ingredients for the sauce in a pan and place it on the heat. Whisk until the sauce begins to boil and thicken.
• Thread the chicken, red onion and pineapple onto the skewers alternating between them.
• Whilst the skewers are cooking, combine the water with the cornflour for the sauce and set aside.

BBQ Instructions:

• Place the kebabs in the indirect heat zone of your hot barbecue and cook for 10 minutes, flipping over after 5 minutes.
• Transfer the skewers to the direct heat and baste with the sauce.
• Keep basting and spinning in order to get a nice caramelised colour and to finish cooking your chicken; this should take another 5-10 minutes.
• Serve with any remaining sauce on the side.

Stovetop Instructions:

• Heat a griddle pan over a fairly high heat.
• Brush the kebabs with the glaze and then place them in the griddle pan.
• Flip the skewers every 2-3 minutes and continue cooking and adding more glaze until the internal temperature of the chicken reaches 73°C or 165°F.

Grill/Broiler Instructions:

• Heat your grill or broiler as hot as it will go.
• Brush the kebabs with the glaze and then place them under the grill.
• Flip the skewers once they have coloured, which should take 3-5 minutes and continue cooking, adding more glaze until the internal temperature of the chicken reaches 73°C or 165°F.