Teriyaki pineapple, capsicum & chicken skewers

Preparation 25 mins + chilling time | Cooking 10 mins | Serves 4

1/3 cup teriyaki sauce
1 garlic clove, finely minced
1 tbs brown sugar
700g free-range chicken thigh fillets, cut into 3cm pieces
1 red and 1 yellow capsicum, halved, deseeded and cut into 3cm pieces
5 x 1cm-thick slices fresh pineapple, cut into 3cm pieces
Leafy green salad and steamed rice, to serve

Step 1 Combine teriyaki sauce, garlic and brown sugar in a large bowl. Mix until well combined. Transfer 2 tbs of the mixture to a small bowl. Set aside. Add chicken to the remaining mixture. Toss to coat. Cover and refrigerate for 30 minutes.

Step 2 Thread drained chicken, capsicum and pineapple onto 8 pre-soaked bamboo skewers.

Step 3 Preheat a char-grill pan or barbecue grill over medium heat. Char-grill or barbecue skewers, basting with the reserved teriyaki mixture and turning often, for 10 minutes until golden and cooked through. Serve with a leafy green salad and steamed rice.

Good for you ... Pineapple

A good source of manganese, a mineral that contributes to the normal formation of bone and connective tissue.

A good source of vitamin C, which contributes to the normal functioning of the body’s immune system.

Provides dietary fibre, which helps the intestine function normally.