Chicken and Pineapple Satay Skewers with Rainbow Salad

Nutty, sweet and oh-so good, we’ve paired these moreish skewers with a refreshing, crunchy salad. Hands-on time 30min. Cooking time about 10min. Serves 4

435g tin pineapple chunks in juice, drained and juice reserved 4tbsp smooth peanut butter 4 skinless chicken breasts, cut into 2.5cm (1in) pieces 2tbsp roasted peanuts, roughly chopped 2 spring onions, finely sliced for the salad ¼ red cabbage, cored 1 carrot 2 small peppers, we used red and yellow 75g (3oz) sugar snap peas for the dressing 5cm (2in) piece fresh root ginger, finely grated 2 garlic cloves, crushed Juice 1 lime 2tbsp kicap manis, we used Malay Taste 1tbsp soy sauce 2tbsp sweet chilli sauce 2tsp vegetable oil you’ll also need

8 skewers

1 If you’re using wooden skewers, soak them in water and set aside. To make the dressing, in a large bowl whisk all the ingredients together with 2tbsp reserved pineapple juice. In a separate bowl, mix peanut butter with 5tbsp of this dressing, then add chicken and toss to coat. Whisk 2tbsp pineapple juice into the remaining dressing; set aside. Preheat grill to high.

2 Push the chicken and pineapple on to the skewers, alternating them, and put on to a foil-lined baking tray. Brush with any remaining marinade and set aside.

3 To make the salad, finely shred the cabbage and cut the rest of the vegetables into matchsticks.

4 Grill the skewers for 10min, turning halfway, until chicken is cooked through. Just before serving, add veg to dressing; toss to coat. Check seasoning. Serve skewers sprinkled with peanuts and spring onions and the salad on the side.

PER SERVING 419cals, 36g protein, 16g fat (4g saturates), 30g carbs (27g total sugars), 5g fibre