Entertaining guests at home? These chicken skewers with pineapple salad make for a simple yet delicious main. The lime and sweet chilli adds a flavourful kick everyone will love.
Serves44
Cook time30 mins30 minutes
Ingredients
500g Coles RSPCA Approved Australian Chicken Tenderloins
⅓ cup (80ml) lemon and herb peri peri marinade
120g pkt Coles 4 Leaf Salad
½ pineapple, peeled, cored, thinly sliced
1 shallot, thinly sliced
½ cup coriander leaves
2 tbs lime juice
1 tbs sweet chilli sauce
1 tbs olive oil
1 tsp raw sugar
1 long red chilli, thinly sliced (optional)
¼ cup (35g) chopped roasted peanuts
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat 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 2
Meanwhile, 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 3
Arrange the pineapple mixture on a serving platter. Top with the chicken. Drizzle with lime dressing. Sprinkle with the chilli, if using, and peanut.
