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Chargrilled Chicken & Pineapple Salad

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Looking for BBQ inspiration as the weather warms up? Our smoky-sweet chargrilled chicken & pineapple salad (RECIPE BELOW) is a delicious weeknight dinner.
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Chargrilled chicken & pineapple salad
Serves 4 Prep 15 mins (+ cooling, 10 mins marinating & 5 mins resting time) Cooking 15 mins
⅓ 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.
SERVE WITH coriander leaves
Just add CORN
To amp up the smoky-sweet flavour of salads like this one, sprinkle chargrilled corn kernels over the plate.
Want more chicken recipes? Check out our Best-Ever Chicken playlist, which includes:
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20-minute teriyaki chicken:
Category
Food
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