Chicken, Pineapple and Capsicum Kebabs
Ingredients
1 1/2 cups jasmine rice
500g chicken breasts (boneless, skin off) cut into bite-sized chunks
1/2 Dole fresh pineapple peeled and cut into chunks
1 red capsicum cut into chunks
1 green capsicum cut into chunks
1 red onion cut into chunks
40 bamboo skewers soaked in water
2 tbsp olive oil
100g mesclun salad mix
Extra Ingredients
4 tbsp soy sauce
2 tbsp runny honey
2 tbsp brown sugar
2 tbsp rice vinegar
2 cloves of garlic, crushed
1 tsp fresh ginger, grated
1 tsp sesame oil
1 tbsp cornflour
Method
Cook the rice according to packet instructions.
To make the sauce, in a small pot, combine the soy sauce, honey, brown sugar, rice vinegar, garlic, ginger and sesame oil.
Heat over low heat, stirring occasionally, until the sugar has dissolved. To thicken the sauce, mix the cornflour with a little water to make a slurry and add it to the sauce. Bring to a gentle simmer, then remove from heat and set aside.
Thread the chicken, pineapple, capsicum, and red onion onto the soaked wooden skewers, alternating between the ingredients.
Heat the grill or barbecue to medium-high heat.
Brush the kebabs with a little oil to prevent sticking. Place them on the grill and cook for about 10-15 minutes, turning occasionally, until the chicken is cooked through, and the vegetables are nicely charred.
In the last few minutes of cooking, brush the kebabs generously with the Sticky Asian Sauce, allowing it to caramelise slightly.
Remove the kebabs from the grill and serve with rice on the side.