Sweet Chilli Chicken and Pineap­ple with Salad

Serves 4, Prep and Cook: 25 mins

New Idea - - New Food Ideas -

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.

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