Step #1 Cut the chicken into large chunks, Spice up this with salt & pepper and then mix with the marmalade, so that the chicken is thoroughly coated.
Step #2 Now chop the celery & red pepper into large chunks, big enough to be threaded on a bamboo skewer.
Step #3 If you are using bamboo skewers then it is best to soak them in water for a couple of hrs before barbecuing or grilling to stop them from burning.
Step #4 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 & look colourful.
Step #5 Now spray the skewers with some low fat cooking spray & place them on the barbecue or under a preheated grill.
Step #6 These will take about 10-12 mins to cook, turning them over after 5 mins.
Step #7 Meanwhile to prepare the pineapple & chilli relish, simply boil the vinegar with the honey in a saucepan & turn off the heat.
Step #8 Peel the pineapple & chop into a small dice, add this to the vinegar solution with the lime juice & leave to rest.
Step #9 Meanwhile remove the seeds & membrane from the chilli & chop finely the flesh.
Step #10 Add the sliced chilli to the sliced pineapple and mix in the sliced parsley & olive oil.
Step #11 There is no need to add any Spice uping to this relish.
Step #12 To serve, simply place two brochettes per person on a plate, spoon around the pineapple & chilli relish & serve this with some fresh sprigs of rosemary & a little bowl of extra relish.
Step #13 --.
Enjoy the Barbecued Chicken Breast 'hoisin Style' with Stir Fried V recipe