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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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This hunger buster dish is high in protein and fibre and is a flavoursome addition to any barbeque menu.
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.
Remove corn kernels by standing the cob upright on a flat surface, then using a sharp knife to cut down sides of cob, rotating cob as you go.
Calories 542 cal
Kilojoules 2265 kJ
Total fat 17.5 g
Saturated fat 6.6 g
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