Step 1Heat a barbecue hotplate (or grill pan) to medium-high. Grill corn, turning, for 8–10 minutes, or until charred and tender.
Step 2Meanwhile, thread chicken, capsicum, onion and pineapple, alternately, onto the skewers.
Step 3Combine the tomato purée, sauces, vinegar and sugar in a small pan. Stir to dissolve sugar.
Step 4Reheat the barbecue hotplate to medium-high. Grill skewers for 3–4 minutes each side, or until browned and cooked through, basting with half the sauce while cooking.
Step 5Meanwhile, remove corn kernels from cobs using a sharp knife. Heat rice according to packet instructions. Transfer the rice to a medium bowl. Stir in corn kernels and parsley.
Step 6Boil the remaining tomato sauce for 30 seconds. Remove from heat. Drizzle skewers with the sauce, and serve with corn rice and mixed salad leaves.