Chicken Kebabs

Ingredients

• 8 x 23cm bamboo skewers

• 750g skinless chicken breast fillets, trimmed of all visible fat

• 440g can sliced pineapple in juice, well drained

• 1 large red capsicum, cut into 3cm pieces

• 1 red onion, cut into 3cm pieces

• Canola cooking spray

• 1 tablespoon salt and sugar reduced barbecue sauce

• 1 tablespoon hot water

• 100g mixed salad leaves

• 250g punned cherry tomatoes, halved

• 1 Lebanese cucumber, chopped

• 2 cups steamed jasmine rice, to serve

Method

1. Soak skewers in cold water for 1 hour. This will prevent them burning on the barbecue.

2. Cut the chicken into 3cm cubes.

3. Cut the pineapple slices into 3cm pieces.

4. Thread the chicken, pineapple, capsicum and onion onto bamboo skewers.

5. Preheat a barbecue hot plate to medium-high and spray with cooking oil. Add kebabs and cook for about 8 to10 minutes, turning occasionally until chicken is cooked.

6. Combine barbecue sauce with water in a small bowl. Brush over kebabs. Remove from barbecue. Cover with foil to keep warm.

7. Meanwhile, toss salad leaves, tomatoes and cucumber in a large bowl.

8. Serve kebabs with rice and salad.

10 minutes (20 minutes)

Serves 4