1. Preheat barbecue to medium-high. Thread skewers through chicken cubes, alternating with zucchini rounds. Sprinkle with 2 mL (½ tsp.) each of salt and pepper 

2. Whisk together 60 mL (¼ cup) of pineapple juice, the vinegar, oil, and remaining salt and pepper. Measure 30 mL (2 tbsp.) of mixture and brush it onto kebabs. Set remaining vinaigrette aside. Place kebobs on pre-oiled grill. Close lid and grill for 8 to 10 minutes, turning twice. Grill until chicken is well cooked.

3. In the meantime, bring remaining pineapple juice to a boil in a medium saucepan and then remove from heat. Add couscous, cover, and let sit for 5 minutes. Fluff couscous with a fork. Incorporate the mango, red onion, and mint. Drizzle evenly with remaining vinaigrette and mix well. Serve warm kebabs with the couscous.

Chef’s secret

Soak wooden skewers in water before using.