||Turn the oven to 200C/ 180C fan/ gas mark 6 and bake the Richmond Chicken Sausages for 15 mins (this will part-cook them enough to be placed on a skewer).
||Remove the chicken sausages from the oven and cool for 3-5 mins until they can be handled.
||Prepare the vegetables by slicing the peppers and cutting the pineapple into chunks. Then cut each chicken sausage into 4 pieces, remember to wash your hands before continuing.
||Each skewer will need 4 sausage pieces, 2 tomatoes, 2 chunks of pineapple and 3 pieces of pepper.
||Push the wooden sticks through the cherry tomatoes, peppers, pineapple chunks and pieces of sausage, making sure the pointy end of the stick is facing away from you.
||Brush your skewers with oil and put in a baking dish returning to the oven for 15-20 mins or until the veg are soft and the sausages are browned.
||For the glaze, simply mix all of the ingredients, then brush liberally over your kebabs return to the oven for 2-3 minutes or until the glaze is sticky and brown.
||Enjoy! And do let us know how your creation turned out via our Facebook page.