Prep Time: 30 Minutes
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
simmer vinegar, sugar, tomato sauce and pineapple juice in a small saucepan over medium heat.
Mix corn starch with water in a small bowl until smooth.
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.
cut chicken, capsicum and fresh pineapple and thread on skewers, alternating ingredients.
Heat BBQ, grill or fry pan to medium heat and brush with oil.
Grill skewers for 3 minutes each side.
Brush on reserved sauce and grill for an additional 1 minute per side. Serve on steamed rice with remaining sauce.