Char grilled chicken & rice & pineapple with vegetables and rice
Ingredients
- 500` grams chicken thigh fillets chopped
- 80 ml pineapple juice
- 1 tbsp brown sugar
- 2 tbsp soy sauce
- 1 sml pineapple peeled, thinly sliced crossways
- 1 cup medium rice cook using packet directions
- 2 whole zucchini halved lengthways, thinly sliced
- 1 head broccoli cut into florets, blanch in pot of hot water for 3 mins, cool in bowl of iced water to retain colour
- 1 carrot peeled, cut into long matchsticks
- 1 small red onion thinly sliced
- 1/2 cup corn kernels char grilled
- 8 bamboo or metal bamboo skewers soak bamboo skewers in water to stop them burning
Instructions
- Combine the pineapple juice, soy sauce and brown sugar in a large bowl. Add the chicken and toss to coat. Set aside four 10 minutes to develop the flavours. Thread the chicken on bamboo skewers or metal skewers. Reserve the marinade.
- Heat a barbecue grill or chargrill on medium high. Cook the chicken skewers for 3-4 mins each side or until golden brown and cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
- Meanwhile cook rice to packet directions. In a large pot of boiling water, add broccoli and zucchini and blanch for 3 mins and then cool in a ice bath to stop the cooking and to keep the vegetables nice and green. Cook pineapple on the grill for 2 mins each side or until lightly charred.
- The reserved marinade, put into a small pot and bring to the boil over high heat. Cook for 3 mins or until mixture thickens slightly. Arrange cooked rice on to a large plate, add blanched vegetables on top of rice, add pineapple and sliced tomato and charred corn kernels.Put chicken skewers onto plate. Pour over marinade in the pan.
