-
Preheat the grill or barbecue. If you’re using wooden skewers, soak them in cold water for 10 mins. Cut the chicken into 4cm chunks, peel and chop the onion into wedges, then divide into petals. Deseed the peppers and cut into chunks roughly the same size as the chicken. Drain the pineapple, reserving the juice, and cut into chunks. If you’re using wooden skewers, soak them in cold water for 10 mins. Cut the chicken into 4cm chunks, peel and chop the onion into wedges, then divide into petals. Deseed the peppers and cut into chunks roughly the same size as the chicken. Drain the pineapple, reserving the juice, and cut into chunks.
-
Put 2 tbsp yogurt in a large bowl with the curry paste and a pinch of salt and pepper; stir well. Add the chopped chicken, veg and pineapple to the bowl and mix until everything is well coated.
-
Thread onto the skewers, alternating between chicken, veg and pineapple until everything is used up, then cook on the barbecue or under the grill for 20-25 mins, turning occasionally, until cooked through, golden and gnarly.
-
Meanwhile, pour the extra-virgin olive oil into a serving bowl. Add 2 tbsp red wine vinegar and 2 tbsp of the reserved pineapple juice, then season to perfection and whisk together. Coarsely grate in the carrot, pick and finely chop most of the mint leaves (saving a few pretty ones for later) and add to the bowl, then toss in the dressing.
-
Remove the skewers to a board to rest, then toast the flatbreads on the barbecue or grill. Place the skewers on the warmed flatbreads with the carrot salad, drizzle over the remaining yogurt, scatter with mint leaves and serve.