STEP 1:

Cut the chicken into bite-sized pieces, roughly 30 in all.

STEP 2:

Combine the tamarind paste, chilli jam and grated garlic in a bowl, and season with salt and pepper. Add the chicken pieces and mix well.

STEP 3:

Heat a large non-stick frying pan over a medium-high heat and add the oil. When hot, add the coated chicken pieces. Cook briskly for about 10 minutes, turning now and then, until the chicken is cooked through, sticky and starting to caramelise. Watch towards the end of cooking to make sure the pieces don’t burn – turn the heat down a little if necessary.

STEP 4:

Tip out onto a plate lined with kitchen paper. Sprinkle with a little more salt and leave to cool to room temperature.

STEP 5:

Drain the can of pineapple chunks. Thread one piece of pineapple and one piece of chicken onto each cocktail stick and arrange on a plate. Spritz with lime juice, and serve.