Kick Ass Kebabs with Punchy Pina Colada Rice


These are summer on a plate, what more can I say!  Perfect for a barbecue, colourful and versatile as they could just be made with Chicken, prawns, tofu or just vegetables.  The rice is fluffy and yummy.  Happy days.  Relatively low in Slimmingworld Syns.

Serves 4

Slimmingworld Syns = Approximately 4.5


For the kebabs

500 g of lean leg of pork, I used reduce fat ready cubed from Sainsbury’s

cherry tomatoes

yellow pepper, cut into cubes/chunks

courgette, cut into cubes/chunks

red onions cut into cubes/chunks

½ of a fresh pineapple cut into cubes/chunks

2 tablespoons of dark rum 35 mL = 3.5 sins

2 tablespoons of pineapple juice = 1.5 Syns

2 tablespoons of soy sauce

¼ of a teaspoon of bicarbonate of soda

For the rice

1 400 ml tin of reduced fat coconut milk, (12 Syns Asda/Morrisons seem to be some of the lowest)

400 mL of boiling water

1 chicken stockpot/stock cube or one heaped tablespoon of vegetable bouillon

½ of fresh pineapple

1 medium sized red onion finely chopped

2 to 3 cloves of garlic

1 Scotch bonnet chilli pepper deseeded and cut in half

2 to 3 sprigs of fresh thyme

soy sauce to taste

A splash of dark rum


Place the chunks of pork into a nonmetallic bowl. Add 1 to 2 tablespoons of dark rum, pineapple juice, soy sauce and a pinch of bicarbonate of soda, cover and marinade in the fridge for a minimum of 20 minutes but ideally overnight.

In the meantime wash the rice thoroughly in cold water until the water looks clear, strain and set aside.

Heat a nonstick frying pan and spray with low calorie oil. Fry the onion, chilli and garlic gently for a few minutes until slightly golden brown before adding the diced half of the pineapple. Allow to caramelise for a few minutes.

Turn up the heat and add a splash of rum if using and if you are feeling brave flambé it or just allow to cook until the alcohol has evaporated.

Add the uncooked rice and stir to coat the rice with the pineapple mix. Add the tin of coconut milk, refill the empty tin with hot water, dissolve the stockpot/cube and add to the mix. Bring to the boil, stir gently and cover with a lid and reduce the heat.

When all the liquid has reduced turn off the heat, remove lid and cover with a clean tea towel and put the lid back on top and set aside for 10 minutes. This will help to absorb any excess moisture giving you a light fluffy consistency.


For the kebabs

Thread the meat, vegetables and remaining pineapple on to metal skewers or if using wooden ones they will need to be pre-soaked first.

Cook in the oven/grill/on a griddle pan or barbecue stirring from time to time until cooked through and slightly charred. (We cooked them in the oven for 15 minutes on 190 degrees and then finished them under the grill for about 10 minutes each side but it will totally depend on your oven/grill or general cooking method)

Serve with the pineapple rice.


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