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Char grilled chicken & rice & pineapple with vegetables and rice

Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 serves

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.