- 0:15 Prep
- 0:15 Cook
- 4 Servings
- Easy
Juicy pineapple pieces add a touch of sweetness to these chargrilled chicken skewers.
Ingredients
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500g Coles RSPCA Approved Australian Chicken Tenderloins
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1/3 cup (80ml) lemon and herb peri peri marinade
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120g pkt Coles 4 Leaf Salad
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1/2 pineapple, peeled, cored, thinly sliced
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1 shallot, thinly sliced
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1/2 cup coriander leaves
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2 tablespoons lime juice
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1 tablespoon sweet chilli sauce
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1 tablespoon olive oil
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1 teaspoon raw sugar
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1 long red chilli, thinly sliced (optional)
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1/4 cup (35g) chopped roasted peanuts
Method
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Step 1Heat a barbecue grill or chargrill on medium-high. Combine the chicken and peri peri marinade in a bowl. Thread the chicken mixture onto soaked bamboo skewers. Cook for 6 mins each side or until cooked through. Transfer to a plate.
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Step 2Meanwhile, 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.
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Step 3Arrange the pineapple mixture on a serving platter. Top with the chicken. Drizzle with lime dressing. Sprinkle with the chilli, if using, and peanut.
Nutrition
-
1322 kj
Energy
-
13g
Fat Total
-
3g
Saturated Fat
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5g
Fibre
-
32g
Protein
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271mg
Sodium
-
12g
Carbs (sugar)
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15g
Carbs (total)
All nutrition values are per serve
Related Video
- Author: Emma Braz
- Image credit: Chris Chen and Rob Palmer
- Publication: Coles
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