Instructions: Cut the chicken into large chunks, season with salt and pepper and then mix with the marmalade, so that the chicken is thoroughly coated.

Now chop the celery and red pepper into large chunks, big enough to be threaded on a bamboo skewer. If you are using bamboo skewers then it is best to soak them in water for a couple of hours before barbecuing or grilling to stop them from burning. This is not necessary if you are using rosemary twigs!

On to each skewer thread a piece of chicken with some red pepper and celery, so that they all alternate and look colourful.

Now spray the skewers with some low fat cooking spray and place them on the barbecue or under a preheated grill. These will take about 10-12 minutes to cook, turning them over after 5 minutes.

Meanwhile to prepare the pineapple and chilli relish, simply boil the vinegar with the honey in a saucepan and turn off the heat. Peel the pineapple and chop into a small dice, add this to the vinegar solution with the lime juice and leave to rest.

Meanwhile remove the seeds and membrane from the chilli and chop finely the flesh. Add the chopped chilli to the diced pineapple and mix in the chopped parsley and olive oil. There is no need to add any seasoning to this relish.

To serve, simply place two brochettes per person on a plate, spoon around the pineapple and chilli relish and serve with some fresh sprigs of rosemary and a little bowl of extra relish.

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