Ingredients
- 8 x 23 cm bamboo skewers
- 750 g skinless chicken breast fillets, trimmed of all visible fat
- 440 g can sliced pineapple in juice, well drained
- 1 large red capsicum, cut into 3 cm pieces
- 1 red onion, cut into 3 cm pieces
- Canola cooking spray
- 1 tablespoon salt and sugar reduced barbecue sauce
- 1 tablespoon hot water
- 100 g mixed salad leaves
- 250 g punnet cherry tomatoes, halved
- 1 Lebanese cucumber, chopped
- 2 cups steamed jasmine rice, to serve
Method
Step 1
Soak skewers in cold water for 1 hour. This will prevent them burning on the barbecue.
Step 2
Cut the chicken into 3 cm cubes.
Step 3
Cut the pineapple slices into 3 cm pieces.
Step 4
Thread the chicken, pineapple, capsicum and onion onto bamboo skewers.
Step 5
Preheat a barbecue hot plate to medium-high and spray with cooking oil. Add kebabs and cook for about 8 to 10 minutes, turning occasionally until chicken is cooked.
Step 6
Combine barbecue sauce with water in a small bowl. Brush over kebabs. Remove from barbecue. Cover with foil to keep warm.
Step 7
Meanwhile, toss salad leaves, tomatoes and cucumber in a large bowl.
Step 8
Serve kebabs with rice and salad.
