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Sticky chicken salad bowl with caramelised pineapple recipe
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Prep Time:
110 minutes
Cook Time:
45 minutes
Total Time:
155 minutes
Upgrade a classic pineapple boat with sticky, sweet, and tangy glazed chicken for a delicious summer twist.
Ingredients:
  • 100g (1/2 cup) brown sugar
  • 160ml (2/3 cup) hoisin sauce
  • 125ml (1/2 cup) soy sauce
  • 80ml (1/3 cup) sweet chilli sauce
  • 800g chicken tenderloins
  • 200g (1 cup) black rice
  • 100g small snow peas, trimmed
  • 2 large pineapples with crowns, halved lengthways
  • 1 red capsicum, deseeded, quartered
  • 2 tsp finely grated lime rind
  • 500.00 ml shredded iceberg lettuce
  • 2 Lebanese cucumbers, peeled into ribbons
  • 6.00 gm sesame seeds
  • Curled green shallots, to serve
  • Fresh coriander, to serve
  • Lime wedges, to serve
Instructions:
  • In a saucepan, mix together sugar, hoisin sauce, soy sauce, and sweet chili sauce. Cook over low heat for 2-3 minutes until the sugar dissolves. Increase heat to medium-high, bring to a boil, then let it simmer for 15 minutes until slightly thickened. Allow it to cool for 20 minutes.
  • In a glass or ceramic bowl, coat the chicken with half of the marinade, tossing it well. Cover the bowl with plastic wrap and refrigerate for 1 hour to marinate. Remember to save the rest of the marinade for later.
  • Cook the rice as directed on the packet until tender. Drain. Place the snow peas in a heatproof bowl and cover with boiling water. Let sit for 3 minutes until bright green and tender crisp. Drain.
  • Using a small sharp knife, carefully cut a 1cm-wide border around the edge of the cut side of each pineapple. Cut the pineapple flesh into 2cm cubes in the center without cutting through completely. Use a metal spoon to scoop out the cubes and then dice them into small triangle pieces, leaving you with a pineapple shell.
  • Heat a chargrill pan or barbecue grill over medium heat. Lightly spray the capsicum with oil and grill for 4-5 minutes until charred and tender. Slice into thin strips and set aside. Grill the pineapple pieces for 2-3 minutes on each side until charred and caramelized. Place in a bowl and sprinkle with lime rind. Place pineapple shells cut-side down on the grill and cook for 2-3 minutes until edges are caramelized.
  • Remove the chicken from the marinade and discard the marinade. Cook the chicken in batches, basting with some of the reserved marinade, until cooked through, about 2-3 minutes.
  • Spread half of the rice evenly into the pineapple bowls. Arrange the chicken pieces inside, cutting some in half if needed. Layer with lettuce, cucumber, and snow peas. Top with the rest of the rice, capsicum, and pineapple. Brush the remaining marinade over the chicken and pineapple. Sprinkle sesame seeds over the chicken and garnish the salad with shallots and coriander. Serve with lime wedges.

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