MINICAPS^® BABY CAPSICUMS, SATAY CHICKEN AND PINEAPPLE SKEWERS

Ingredients

• 2 x 175g Minicaps^® baby capsicums
• 1 tbs vegetable oil
• 1 small brown onion, finely chopped
• 1 long red chilli, thinly sliced
• 250ml mild satay sauce
• 1/4 cup coconut milk
• 3 tsp kecap manis
• 700g chicken thigh fillet, trimmed
• 1 small pineapple, peeled, cored, quartered lengthways
• 2 tbs roasted salted peanuts, chopped
• 36 x 20cm long skewers

salad

• 200g Qukes^® baby cucumbers, sliced into thin rounds
• 8 large radish, thinly sliced
• 1/3 cup mint leaves
• 2 tsp sesame seeds, toasted

Method

1. Heat oil in a saucepan over medium heat. Add the onion and half the chili and cook for 4 minutes until soft. Add the satay sauce and coconut milk, bring to a simmer. Simmer, stirring often for 5 minutes until the sauce thickens slightly. Stir in kecap manis. Cool.
2. Halve the Minicaps® and remove any seeds. Cut the chicken into 5cm pieces. Cut the pineapple into 1 ½ cm thick pieces. Using two skewers at a time, (see tip), thread the Minicaps®, chicken and pineapple onto skewers. Arrange in a single layer on a tray. Spoon over ¼ cup of the satay sauce, turning to coat.
3. For the salad, combine all ingredients together. Season and drizzle with extra virgin olive oil. Refrigerate until ready to serve.
4. Preheat a greased barbecue plate or grill. Cook skewers in batches, turning often for 8-10 minutes or until chicken is cooked through.
5. Warm the satay sauce, stir in the peanuts and spoon into a bowl. Top with remaining chili. Serve with skewers and salad.

Tip: Using the two skewers holds the ingredients firmly in place, making cooking easier.