Sweet and Sour Chicken Kebabs with Coconut Rice

Crush two pineapple rings and quarter the others for later.

Mix the crushed pineapple, pineapple juice, soy sauce, tomato paste, chicken stock, ginger, garlic and vinegar together in a bowl.

Divide the mixture between two bowls.

Marinate the chicken in one bowl while you prepare your rice

Heat the oil into a pot on a low heat and add the onion, thyme and some seasoning.

Cook for 5 minutes until the onion becomes translucent then pour in the coconut milk and simmer for 2 mins.

Add the rice and 350ml water (or until the level of the water reaches your first knuckle) and bring to a simmer. Turn down the heat to the lowest setting, and cook for 10 minutes, then turn off the heat, cover with a tea towel and allow to steam for at least 10 minutes.

Pre-heat the grill to high.

Roll the chicken pieces and thread onto the skewers with the pineapple, pepper and onion and place onto a grill tray. Cook under the hot grill for about 5 - 7 minutes each side until cooked through and golden brown. Use a raised grill tray to avoid the chicken cooking in the juices and stewing.

Place the marinade that you set aside (NOT the one that the chicken was marinating in) into a small saucepan, stir through the cornflour and then pour in the chicken stock. Bring to the boil and cook for a few minutes until thickened.

Serve this sauce with your kebabs and rice with some sliced spring onion over the top.