Tender chunks of Cajun marinated chicken with grilled pineapple on skewers, with a rice salad.
Place the oil and Cajun Seasoning into a bowl and whisk to combine. Add the chicken and stir until coated with the marinade mix.
Chop the pineapple into 2.5cm (1”) cubes. Add this to the chicken and mix through so it is covered in the marinade. Then place the chicken and the pineapple alternatively onto the skewers (using 4 or 6) until all the chicken and pineapple are used up. Reserve until needed.
On a pre-heated BBQ grill the corn on the cob and green pepper until charred and tender. Cut the corn kernels from the cob with a sharp knife; go up and down until all the charred kernels are removed from the corn on the cob. Dice the flesh on the green pepper and reserve to add to the rice later.
Cook the rice in boiling, salted water with the Turmeric, adding in the peas for the last 2 minutes. When the rice is tender, remove it from the heat and drain the pan. Now add the grilled corn, peppers, onion and tomatoes and season with salt, sugar and lemon juice.
Grill the chicken and pineapple skewers on the BBQ for 10 minutes on one side. Turn and cook for a further 10 minutes, or until they are cooked through. Serve with the rice salad.