Serves 8
Ingredients
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
Method
-
For sauce:
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.
-
For skewers:
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.