Add a touch of something sweet to your next barbecue menu with these chicken fillets with pineapple slaw.
Ingredients
- 2 tablespoons honey
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1/4 teaspoon dried mixed herbs
- 4 large chicken thigh fillets, excess fat trimmed
Pineapple slaw
- 1 x 440g can pineapple pieces in natural juice, drained
- 1 x 225g pkt fresh coleslaw
- 2 tablespoons sour cream
- 2 tablespoons whole-egg mayonnaise
- 2 tablespoons chopped fresh coriander
- 1/2 teaspoon mild curry powder
- Lime wedges, to serve
- Crusty bread, to serve
Method
- Step 1Combine the honey, lemon juice, oil and mixed herbs in a large bowl. Add the chicken and turn to coat. Cover with plastic wrap and set aside to marinate.
- Step 2Finely chop the pineapple and strain to remove any excess liquid. Transfer to a large bowl. Add the coleslaw, sour cream, mayonnaise, coriander and curry powder. Toss to combine.
- Step 3Preheat a barbecue flat plate or chargrill on high. Drain the chicken from the marinade. Add to the barbecue and cook for 8 minutes each side or until cooked through. Divide the coleslaw and chicken among serving plates. Serve with lime wedges and crusty bread.
- Low carb
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
1662 kj
Energy
20g
Fat Total
6g
Saturated Fat
3g
Fibre
30g
Protein
137mg
Cholesterol
192.21mg
Sodium
23g
Carbs (sugar)
23g
Carbs (total)
All nutrition values are per serve
Notes
To prevent the slaw from going soggy, make it just before serving.
Variation: Chicken, bacon & pineapple slaw wraps: Divide the slaw among 4 flour tortillas. Top each with a piece of chicken and a slice of pan-fried bacon. Roll up to enclose filling.
- Author: Kathy Knudsen
- Image credit: Ben Dearnley
- Publication: Australian Good Taste
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