Juicy pineapple pieces add a touch of sweetness to these chargrilled chicken skewers.
Ingredients
- 500g Coles RSPCA Approved Australian Chicken Tenderloins
- 1/3 cup (80ml) lemon and herb peri peri marinade
- 120g pkt Coles 4 Leaf Salad
- 1/2 pineapple, peeled, cored, thinly sliced
- 1 shallot, thinly sliced
- 1/2 cup coriander leaves
- 2 tablespoons lime juice
- 1 tablespoon sweet chilli sauce
- 1 tablespoon olive oil
- 1 teaspoon raw sugar
- 1 long red chilli, thinly sliced (optional)
- 1/4 cup (35g) chopped roasted peanuts
Method
- 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.
- 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.
- 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
5g
Fibre
32g
Protein
271mg
Sodium
12g
Carbs (sugar)
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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