Chicken, Pineapple & Capsicum Kebabs
Ingredients
- 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
Method
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.