Prep Time: 30 Minutes 

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


For sauce:

  1. 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.

For skewers:

  1. cut chicken, capsicum and fresh pineapple and thread on skewers, alternating ingredients.

  2. Heat BBQ, grill or fry pan to medium heat and brush with oil.

  3. Grill skewers for 3 minutes each side.

  4. Brush on reserved sauce and grill for an additional 1 minute per side. Serve on steamed rice with remaining sauce.