For the marinade, finely grate the zest of 1 lemon and reserve for garnish, then halve and squeeze the juice into a small bowl. Add 1 teaspoon of oil, the sauce and the yogurt and mix well
Add the pineapple chunks.
Chop the red peppers. If using hot chilis, remove the seeds first then add to the marinade.
Slice the chicken into 11 inch chunks and add to the mix. Toss together to coat, then place in the fridge to marinate for at least 2 hours, preferably overnight.
When you’re ready to cook, remove the chicken and pineapple mixture from the fridge. Starting with the chicken, thread the ingredients onto skewers, alternating between the ingredients, as you go. Pour any remaining marinade over the the top and drizzle with a little oil.
Put a dry, non-stick pan on a medium heat, add the skewers and cook for 7 to 10 minutes, or until the chicken is cooked through, turning occasionally and seasoning with a little sea salt.
To plate, make a bed of lettuce
Use a fork to slide the meat and veggies off the skewer on top of the lettuce
Garnish with some grated lemon and fresh cilantro, and a little dollop of yogurt if you want