Satay pork and pineapple skewers with lemongrass rice

Soak 12 bamboo skewers in cold water for 20 minutes. Cut 2 peeled red onions into 4 wedges and blanch in boiling water for 1 minute, then drain.

Cut 400g pork fillet into 2cm pieces. Cut 1 deseeded red capsicum into 2cm pieces and half a peeled cored medium pineapple into 2cm pieces.

Divide pork, capsicum, pineapple and onion evenly and thread onto skewers. Place skewers in a large ceramic dish. Pour over a 250ml can mild satay sauce and turn to coat skewers. Rest, covered, in the fridge for at least 20 minutes.

Heat a greased barbecue plate and lightly spray skewers with cooking oil. Cook skewers, turning occasionally, for 8-10 minutes or until pork is cooked.

Meanwhile, cook 1 1/2 cups long-grain rice and 2 sticks smashed lemongrass in 3 cups lightly salted boiling water for 12 minutes. Rest, covered, for 3-4 minutes.

To serve 

Remove lemongrass and serve hot rice with pineapple skewers.