• 1½ C jasmine rice
• 500 g chicken breasts (boneless, skin off) cut into bite-sized chunks
• ½ 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 for at least minutes
• 2 tbsp olive oil
• 100 g 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

Step 1

Cook the rice according to packet instructions.

Step 2

To make the sauce, in a small pot, combine the soy sauce, honey, brown sugar, rice vinegar, garlic, ginger, and sesame oil.

Step 3

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.

Step 4

Thread the chicken, pineapple, capsicum, and red onion onto the soaked wooden skewers, alternating between the ingredients.

Step 5

Heat the grill or barbecue to medium-high heat.

Step 6

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.

Step 7

In the last few minutes of cooking, brush the kebabs generously with the Sticky Asian Sauce, allowing it to caramelise slightly.

Step 8

Remove the kebabs from the grill and serve with rice and leaves on the side.