Sweet Chilli Chicken and Pineapple with Salad

Serves 4, Prep and Cook: 25 mins

2 tblsps sweet chilli sauce

2 tblsps kecap manis

1 tblsp wholegrain mustard

2 tsps sesame oil

12 chicken tenderloins

(850g), trimmed

440g can pineapple thins in juice, drained

6 butter lettuce leaves

1 large carrot, peeled

1 Lebanese cucumber,

trimmed, thinly sliced Lime wedges, Kewpie mayonnaise and extra sweet chilli sauce, to serve

1 Combine sauce, kecap manis, mustard and sesame oil in a large bowl. Add chicken. Toss to coat.

2 Place pineapple in a single layer on absorbent kitchen paper. Pat dry.

3 Heat a lightly oiled, large grill plate over a medium heat. Add the pineapple. Cook for 1 to 2 minutes on each side, or until charred. Remove. Cover to keep warm.

4 Add chicken to same hot grill plate over medium heat. Cook for 3 to 4 minutes on each side, or until cooked through. Remove.

5 Tear lettuce into pieces. Using a vegetable peeler, peel carrot lengthways into long, thin ribbons. Combine with lettuce and cucumber.

6 Serve salad with chicken, pineapple and lime wedges. Drizzle with mayonnaise and extra sweet chilli sauce.