Huli Huli chicken and pineapple skewers with coconut rice

Instructions

1 Place syrup, sauces and vinegar in a large bowl, stirring to combine. Add chicken, stirring to coat. Set aside to marinate for 8 minutes.

2 Meanwhile, heat a barbecue chargrill plate over medium-high heat. Add corn and cook for 2 minutes each side or until charred and tender. When cool enough to handle, cut corn kernels from cob (see Cook’s tip). Discard cob.

3 Alternate threading pieces of chicken and pineapple onto 8 metal or pre-soaked wooden skewers. Drizzle chargrill plate with a little oil, then add skewers and cook, turning and basting with remaining marinade, for 10 minutes or until chicken is charred and cook through.

4 Meanwhile, whisk together lemon juice and olive oil in a large bowl. Add cucumber, avocado, corn kernels and salad leaves, tossing to combine.

5 Heat rice according to packet instructions. Divide rice among serving plates, top with skewers and serve with chargrilled corn salad.