SWEET ‘N’ SPICY CHICKEN AND VEGIE SKEWERS
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.