Inside Sport - - INSIDER | EAT BETTER -

Serves: 4 Time to make: 40 mins Cost per serve: $4.90

2 corn cobs, husks and silks re­moved 300g chicken breast fil­lets, chopped into 2cm cubes 1 large red cap­sicum, chopped into 2cm pieces 1 medium red onion, chopped into 2cm pieces 1/4 pineap­ple, peeled, cored, chopped into 2cm cubes 8 wooden or metal skewers 1/2 cup no-added-salt tomato purée 1 ta­ble­spoon re­duced-salt soy sauce 1 1/2 tea­spoons hot chilli sauce 1 ta­ble­spoon white wine vine­gar 2 tea­spoons brown su­gar 2 x 250g pack­ets mi­crowav­able brown and red rice 1/2 cup coarsely chopped flat-leaf pars­ley 4 cups mixed salad leaves, to serve

1 Heat a bar­be­cue hot­plate (or grill pan) to medium-high. Grill corn, turn­ing, for 8–10 min­utes, or un­til charred and ten­der. 2 Mean­while, thread chicken, cap­sicum, onion and pineap­ple, al­ter­nately, onto the skewers. 3 Com­bine the tomato purée, sauces, vine­gar and su­gar in a small pan. Stir to dis­solve su­gar. 4 Re­heat the bar­be­cue hot­plate to medium-high. Grill skewers for 3–4 min­utes each side, or un­til browned and cooked through, bast­ing with half the sauce while cook­ing. 5 Mean­while, re­move corn ker­nels from cobs us­ing a sharp knife. Heat rice ac­cord­ing to packet in­struc­tions. Trans­fer the rice to a medium bowl. Stir in corn ker­nels and pars­ley. 6 Boil the re­main­ing tomato sauce for 30 sec­onds. Re­move from heat. Driz­zle skewers with the sauce, and serve with corn rice and mixed salad leaves.

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