Chicken & pineapple kebabs with smashed avocado and pickled onions

Heat the grill to high. Mix the onion, ½ tbsp honey and the juice of 1 lime with some salt in a bowl, then microwave on medium for 1 minute. Set aside, stirring occasionally to speed up the pickling process. Use a small pan instead if you need to.

Put the chicken, Mexican seasoning, pineapple chunks, remaining honey and oil into a bowl. Season with salt, toss to coat well, then thread onto long metal skewers, ideally with 2 pineapple chunks for every piece of chicken.

Grill the chicken skewers on a foil-lined baking tray for 10-15 minutes, turning once, until the chicken is cooked through with no pink meat and juices that run clear, and the edges are charring.

Meanwhile, smash the avocado with the juice of 1 lime and the coriander. Season. Squeeze out the onion, then serve everything on the table, with the remaining lime cut into wedges.