SWEET & SOUR SKEWERS

SERVES 4 PREP 10 MINS COOK 15 MINS

◆ 750g pork scotch fillet, cubed

◆ 2 capsicums, cubed

◆ 425g can pineapple, chopped, juice reserved

◆ ¼ cup white vinegar

◆ ¼ cup sweet chilli sauce

◆ 2 tbsp brown sugar

◆ 2 tsp cornflour

◆ coriander leaves, to serve

RICE SALAD

◆ 450g microwave jasmine rice

◆ 250g cherry tomatoes, quartered

◆ 1 Lebanese cucumber, diced

◆ 3 green onions, sliced

◆ juice 1 lemon

1 Thread pork, capsicums and pineapple alternately onto 8 soaked skewers. Place in a large dish.

2 In a jug, combine reserved juice, vinegar, sauce and sugar. Coat skewers in half marinade.

3 Chargrill skewers on high 12 mins, turning, until cooked through.

4 Meanwhile, in a small saucepan, mix cornflour to a smooth paste with 1 tbsp of reserved marinade. Stir in remaining marinade. Stir over medium heat until mixture boils and thickens. Simmer 3 mins.

5 RICE SALAD Microwave rice following packet instructions. Transfer to a large bowl with all remaining ingredients. Season and toss well.

6 Sprinkle coriander over skewers and serve with rice salad. Accompany with sauce.