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
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.