Chicken & pineapple satay skewers with rainbow salad

These moreish skewers are paired with a refreshing salad.

SERVES 4 PREP 30min COOK about 10min

• 435g tin pineapple chunks in juice, drained and juice reserved

• 4tbsp smooth peanut butter

• 4 skinless chicken breasts, cut into 2.5cm pieces

• 2tbsp roasted peanuts, roughly chopped

• 2 spring onions, finely sliced

FOR THE SALAD

• ¼ red cabbage, cored

• 1 carrot

• 2 small peppers

• 75g sugar snap peas

FOR THE DRESSING

• 5cm 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, soaked in cold water for 20min if wooden

1 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 remaining dressing; set aside. Preheat grill to high.

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

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

4 Grill the skewers for 10min, turning halfway, until chicken is cooked through. Before serving, add veg to dressing; toss to coat. Check seasoning. Serve skewers sprinkled with peanuts and spring onions, and salad on the side. PER SERVING: CALS 419; FAT 16G; SAT FAT 4G; CARBS 30G