Cut the chicken breasts into cubes and place them in the coconut cream with the chilli powder and the zest and juice of the lime. Cover and chill this mixture for 24 hours.
Peel the pineapple, remove the ‘eyes’, cut it into quarters then into pieces the same size as the pieces of chicken. Thread the chicken and the pineapple onto the skewers. Cook over gentle heat for about 15 minutes.