Teriyaki Chicken Kebabs with Rice Salad

Instructions

1. Cut chicken into 2cm pieces.
2. Season chicken with salt & pepper.
3. Thread chicken onto metal or wooden skewers (if using wooden, soak them in cold water for 10 minutes first, to help prevent burning).
4. Place kebabs in a shallow dish and pour Korean Garlic Soy Style BBQ sauce over the top.
5. Cook straight away or leave to marinate for a few hours.
6. Heat a barbecue, chargrill pan or large frying pan on medium-high.
7. Add kebabs, together with a drizzle of the marinade and cook, rotating occasionally until chicken is completely cooked through.
8. Serve with rice salad or your side of choice.

1. Microwave rice according to instructions on the packet.
2. Take 2 tablespoons syrup from the canned pineapple and place in a small jar with the oil and mustard. Shake until well combined.
3. Drain can of pineapple and combine pineapple, rice, drained corn, thinly sliced spring onions, diced capsicum and roasted cashews in a large salad bowl.
4. Pour dressing over the top, season with salt and pepper and mix until well combined.