To make the sauce, drain the pineapple in a sieve over a bowl and keep all the juice ... Set aside. Cut each chicken breast into eight or nine even pieces. Heat a tablespoon of the oil in ...

Cut the flesh away from the pineapple, cut down the centre of the flesh and then into chunks. Place the flesh into a bowl and the skins onto an oven tray ready to grill. Cut the chicken into chunks.

Preheat grill. Drain pineapple (reserving 1 cup pineapple chunks and 1 cup juice); cut pepper and chicken into bite-size pieces. Cook rice following package instructions (using 1 cup pineapple ...

In a large bowl, mix together the coconut milk ... chicken is cooked through and golden on all sides. 6. Serve the chicken and pineapple skewers scattered with the remaining coriander, and ...

You've tasted sweet and sour chicken at the takeaway ... Put the remaining pineapple juice in a separate bowl and stir in the garlic, ginger, soy, vinegar, sugar, ketchup and chilli flakes ...

Thread chicken, reserved pineapple chunks, and peppers on skewers, alternating items. Brush skewers with half of the sauce, then place on grill; grill 4–6 minutes, turning often, or until grill-marked ...