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.
To make the marinade, put pineapple juice, sugar and soy sauce in a large bowl and stir together. Add the chicken pieces and toss to coat. Set aside for 10 minutes to marinate. Thread the marinated chicken onto four metal skewers. Don't throw out the marinade from the chicken. Pour it into a small saucepan and keep it aside to cook into a sauce for serving.
Heat a barbecue grill or chargrill on medium-high. Cook the chicken skewers for 3-4 minutes each side until they are golden-brown and cooked through. Put them on a plate and cover with foil, then let them rest for 5 minutes. While they're resting, add the pineapple slices to the grill. They need to cook for about 2 minutes each side, until they're lightly charred. While you cook the pineapple, make the sauce. Bring the reserved marinade to the boil over high heat. Boil for 3 minutes - it should thicken slightly.
To finish the salad, arrange salad leaves on a platter with tomato, carrot, onion and cucumber. Add the chargrilled pineapple and the chicken skewers. Drizzle over the sauce. Make the most of barbecue season and whip up this fresh and tasty chicken salad tonight.
Note: + cooling, 10 mins marinating & 5 mins resting time
- 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
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.
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.
Meanwhile, cook pineapple on grill for 2 mins each side or until lightly charred.
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.
Arrange salad leaves, tomato, carrot, onion, cucumber, pineapple and chicken skewers on a large serving plate. Pour over marinade in the pan. Season.