A great dinner idea!

Serves 8


quarter cup (60 ml) fresh pineapple juice
half cup (125 ml) vinegar
quarter cup (60 g) white sugar
half cup (90 g) tomato sauce
1 tablespoon corn starch mixed with 1 tablespoon water
4 boneless skinless chicken thighs
1 red capsicum, cut into 3cm pieces
quarter (2 cups or 200 g) pineapple, cut into 3cm pieces
8 bamboo skewers, soaked in water for 15 minutes, drained
1-2 tablespoons vegetable oil

Prep Time: 30 Minutes


  1. For sauce:
    simmer vinegar, sugar, tomato sauce and pineapple juice in a small saucepan over medium heat.
  2. Mix corn starch with water in a small bowl until smooth.
  3. Add to saucepan and bring to boil, stirring constantly. Boil for 2 minutes then remove from heat and set aside. Reserve half the sauce for serving.
  4. For skewers:
    cut chicken, capsicum and fresh pineapple and thread on skewers, alternating ingredients.
  5. Heat BBQ, grill or fry pan to medium heat and brush with oil.
  6. Grill skewers for 3 minutes each side.
  7. Brush on reserved sauce and grill for an additional 1 minute per side. Serve on steamed rice with remaining sauce.