1½ - 2 lbs boneless, skinless chicken

1 cup coconut milk

½ cup Billington’s Natural Light Brown Muscovado Sugar or Wholesome Sweeteners Fair Trade Organic Light Brown Sugar

1 small onion, chopped finely

2 tablespoons grated fresh ginger root

1 teaspoon salt

Grated zest of 1 lemon

Cut the chicken into 1-inch cubes.  Place all the remaining ingredients into a food processor and blend to a paste.  Alternatively mix together well.  Place the marinade ingredients into a large bowl and add the chicken pieces, stirring well to coat.  Cover and leave in the refrigerator overnight.  Thread on to skewers alternately with the pineapple cubes and cook on the barbecue grill for 8-10 minutes, until cooked through turning occasionally.