INGREDIENTS
200g chicken breasts, sliced into chunks
1 red pepper
3 baby marrows
3 slices of pineapple
8 small skewers
Sweet and sour sauce
cup (85ml) rice vinegar
2 tbsp (30ml) brown sugar
1 tbsp (15ml) tomato sauce
1 tsp (5ml) soy sauce
1 tsp (5ml) cornflour mixed with 2tsp water
METHOD
Make the sweet and sour sauce by placing the vinegar, brown sugar, tomato sauce and soy sauce into a small pot and bring to the boil.
Add the cornflour mixture. Simmer, stirring continuously, for a minute, until thick and glossy, then set aside.
Cut the vegetables and pineapple into 3cm squares.
Thread onto the skewers, alternating with the chicken.
Brush with the sweet and sour sauce and bake in the oven for 20 minutes, turning and basting half way through cooking time.
Serve drizzled with any remaining sauce.
Makes 8