Chargrilled chicken and pineapple salad

Looking for some BBQ inspiration as the weather warms up? Our smoky-sweet chargrilled chicken and pineapple salad is a delicious weeknight dinner.

4

15m

Note: + cooling, 10 mins marinating & 5 mins resting time

15m

Ingredients

  • 1/3 cup (80ml) pineapple juice
  • 1 tbs brown sugar
  • 1 tbs soy sauce
  • 500g Coles RSPCA Approved Australian Chicken Thigh Fillets, chopped
  • 1 small pineapple, peeled, thinly sliced crossways
  • 200g pkt Coles Australian 4 Leaf Salad
  • 250g cherry tomatoes, halved
  • 1 carrot, peeled, cut into long matchsticks
  • 1 small red onion, thinly sliced
  • 1 Lebanese cucumber, halved lengthways, thinly sliced

Method

STEP 1

Combine the pineapple juice, sugar and soy sauce in a large bowl. Add the chicken and toss to coat. Set aside for 10 mins to develop the flavours. Thread the chicken pieces onto 4 metal skewers. Reserve the marinade.

STEP 2

Heat a barbecue grill or chargrill on medium-high. Cook the chicken skewers for 3-4 mins each side or until golden brown and cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.

STEP 3

Meanwhile, cook pineapple on grill for 2 mins each side or until lightly charred. 

STEP 4

While the pineapple is cooking, place the reserved marinade in a small saucepan. Bring to the boil over high heat. Cook for 3 mins or until mixture thickens slightly. Set aside to cool.

STEP 5

Arrange salad leaves, tomato, carrot, onion, cucumber, pineapple and chicken skewers on a large serving plate. Pour over marinade in the pan. Season.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet.