Chargrilled chicken and pineapple salad

To make the marinade, put pineapple juice, sugar and soy sauce in a large bowl and stir together. Add the chicken pieces and toss to coat. Set aside for 10 minutes to marinate. Thread the marinated chicken onto four metal skewers. Don't throw out the marinade from the chicken. Pour it into a small saucepan and keep it aside to cook into a sauce for serving.

Heat a barbecue grill or chargrill on medium-high. Cook the chicken skewers for 3-4 minutes each side until they are golden-brown and cooked through. Put them on a plate and cover with foil, then let them rest for 5 minutes. While they're resting, add the pineapple slices to the grill. They need to cook for about 2 minutes each side, until they're lightly charred. While you cook the pineapple, make the sauce. Bring the reserved marinade to the boil over high heat. Boil for 3 minutes - it should thicken slightly.

To finish the salad, arrange salad leaves on a platter with tomato, carrot, onion and cucumber. Add the chargrilled pineapple and the chicken skewers. Drizzle over the sauce. Make the most of barbecue season and whip up this fresh and tasty chicken salad tonight.