Name: Make our Sweet Chilli Chicken and Pineapple with Salad in under 30 minutes
Prep time: 19 min
Cook time: 6 min
Total time: 25 min
Yield: 4
Ingredients: 2 tbsp sweet chilli sauce, plus extra to serve; 2 tbsp kecap manis (see tip); 1 tbsp wholegrain mustard; 2 tsp sesame oil; 12 chicken tenderloins, trimmed; 440g can pineapple slices in juice, drained; 6 butter lettuce leaves; 1 large carrot, peeled; 1 Lebanese cucumber, trimmed, thinly sliced; Lime wedges and Kewpie Mayonnaise, to serve

Make our Sweet Chilli Chicken and Pineapple with Salad in under 30 minutes

It'll leave you wanting more.

Skip to Recipe

Serves 4

Prep

19M

Cook

Total

25M

TIP: Kecap manis is sweet soy sauce with a thick, syrupy texture. You’ll find it in the Asian food section in supermarkets.

Ingredients

2 tbsp sweet chilli sauce, plus extra to serve

2 tbsp kecap manis (see tip)

1 tbsp wholegrain mustard

2 tsp sesame oil

12 chicken tenderloins, trimmed

440g can pineapple slices in juice, drained

6 butter lettuce leaves

1 large carrot, peeled

1 Lebanese cucumber, trimmed, thinly sliced

Lime wedges and Kewpie Mayonnaise, to serve

Method

Step 1

Combine sauces, mustard and sesame oil in a large bowl. Add chicken. Toss to coat.

Step 2

Place pineapple in a single layer on paper towel. Pat dry.

Step 3

Heat a lightly oiled, chargrill plate over a medium heat. Add pineapple. Cook for 1-2 mins on each side, or until charred. Remove. Cover to keep warm.

Step 4

Add chicken to same, oiled chargrill plate. Cook for 3-4 mins on each side, or until cooked through. Remove.

Step 5

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

Step 6

Divide salad, chicken and pineapple among serving plates. Serve with extra sweet chilli sauce, mayonnaise and lime wedges.

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