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Chicken kebabs

Chicken kebabs

Grilled chicken kebabs with colorful peppers and juicy tomatoes

4 serves

20 m

10 m

Ingredients

  • 8 x 23 cm bamboo skewers
  • 750 g skinless chicken breast fillets, trimmed of all visible fat
  • 440 g can sliced pineapple in juice, well drained
  • 1 large red capsicum, cut into 3 cm pieces
  • 1 red onion, cut into 3 cm pieces
  • Canola cooking spray
  • 1 tablespoon salt and sugar reduced barbecue sauce
  • 1 tablespoon hot water
  • 100 g mixed salad leaves
  • 250 g punnet cherry tomatoes, halved
  • 1 Lebanese cucumber, chopped
  • 2 cups steamed jasmine rice, to serve

Method

Step 1

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

Step 2

Cut the chicken into 3 cm cubes.

Step 3

Cut the pineapple slices into 3 cm pieces.

Step 4

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

Step 5

Preheat a barbecue hot plate to medium-high and spray with cooking oil. Add kebabs and cook for about 8 to 10 minutes, turning occasionally until chicken is cooked.

Step 6

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

Step 7

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

Step 8

Serve kebabs with rice and salad.

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