CHARGRILLED CHICKEN AND PINEAPPLE SALAD

INGREDIENTS:

  • 1/3 cup (80ml) pineapple juice

  • 1 tbsp brown sugar

  • 1 tbsp soy sauce

  • 500g Coles RSPCA Approved Australian Chicken Thigh Fillets, chopped

  • 1 small pineapple, peeled, thinly sliced crossways

  • 200g pkt Coles Australian 4 Leaf Salad

  • 250g cherry tomatoes, halved

  • 1 carrot, peeled, cut into long matchsticks

  • 1 small red onion, thinly sliced

  • 1 Lebanese cucumber, halved lengthways, thinly sliced

INSTRUCTIONS:


Step 1

Combine the pineapple juice, sugar and soy sauce in a large bowl. Add the chicken and toss to coat. Set aside for 10 mins to develop the flavours. Thread the chicken pieces onto 4 metal skewers. Reserve the marinade.


Step 2 Heat a barbecue grill or chargrill on medium-high. Cook the chicken skewers for 3-4 mins each side or until golden brown and cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.


Step 3 Meanwhile, cook pineapple on grill for 2 mins each side or until lightly charred.


Step 4 While the pineapple is cooking, place the reserved marinade in a small saucepan. Bring to the boil over high heat. Cook for 3 mins or until mixture thickens slightly. Set aside to cool.


Step 5 Arrange salad leaves, tomato, carrot, onion, cucumber, pineapple and chicken skewers on a large serving plate. Pour over marinade in the pan. Season.



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