Chicken Skewers with Pineapple Salad

Ingredients

500 g chicken tenderloins
1/3 cup (80mL) lemon and herb peri peri marinade
120 g packet 4 leaf salad
1/2 pineapple, peeled, cored, thinly sliced
1 shallot, thinly sliced
1/2 cup coriander leaves
2 Tbs lime juice
1 Tbs sweet chilli sauce
1 Tbs olive oil
1 tsp raw sugar
1 long red chilli, thinly sliced (optional)
1/4 cup (35 g) chopped roasted peanuts

Method

Heat a barbeque grill or char-grill on medium-high. Combine the chicken and peri peri marinade in a bowl. Thread the chicken mixture onto soaked bamboo skewers. Cook for 6 minutes each side or until cooked through. Transfer to a plate.

Meanwhile, combine the salad leaves, pineapple, shallot and coriander in a large bowl. Place the lime juice, sweet chilli sauce, oil and sugar in a screw-top jar and shake until well combined and the sugar dissolves.

Arrange the pineapple mixture on a serving platter. Top with the chicken. Drizzle with lime dressing. Sprinkle with the chilli, if using, and peanut.

Credits: Coles

Photo Credits: Coles