Clean and deseed the chilli pods and dice into small cubes. Mix together with maple syrup, balsamic vinegar, olive oil and a pinch of curry powder.
Cut the Chorizo into 8 evenly sized bits. Let the pineapple drain and also cut into 8 evenly sized bits.
Peel the onion and cut into bits. Clean the paprika pods, halve, deseed and cut into bits.
Then skewer the ingredients alternately.
Then brush some maple syrup on the skewer, place on a grill (or frying pan) and turn them often. Every now and then, dab some more maple syrup on the skewers. Garnish with some herbs.