Sticky Chicken Salad Bowl With Caramelised Pineapple Recipe

Who doesnt love a sticky sweet and tangy glazed chicken in summer? Weve had fun this month updating a retro timeless the pineapple boat.

The ingredient of Sticky Chicken Salad Bowl With Caramelised Pineapple Recipe

• 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 lilydale exonerate range chicken tenderloins
• 200g 1 cup black rice
• 100g small snow peas trimmed
• 2 large pineapples later crowns halved lengthways
• 1 red capsicum deseeded quartered
• 2 tsp finely grated lime rind
• 2 cups shredded iceberg lettuce
• 2 lebanese cucumbers peeled into ribbons
• 2 tsp sesame seeds
• curled green shallots to foster
• roomy coriander to facilitate
• lime wedges to relief

The Instruction of sticky chicken salad bowl with caramelised pineapple recipe

• improve the sugar hoisin soy sauce and sweet chilli sauce in a saucepan excite over a low heat for 2 3 minutes or until the sugar dissolves layer the heat to medium high and bring to the boil simmer for 15 minutes or until the marinade thickens slightly set aside for 20 minutes to cool
• place the chicken in a glass or ceramic bowl and pour exceeding half the marinade toss to coat cover in the manner of plastic wrap and place in the fridge for 1 hour to marinate reserve the permanent marinade
• meanwhile cook the rice in a large saucepan of boiling water following packet directions or until tender drain place the snow peas in a heatproof bowl cover in imitation of boiling water and set aside for 3 minutes or until skilled green and throbbing crisp drain
• use a small aggressive knife to cut a 1cm wide border just about the edge of the cut side of each pineapple cut the pineapple flesh into 2cm cubes in the centre without critical all the pretentiousness through use a metal spoon to scoop out the cubes and after that cut into small triangle pieces you should be left past a pineapple shell
• preheat a chargrill pan or barbecue grill on medium spray the capsicum later than oil and chargrill for 4 5 minutes or until charred and tender cut into thin strips and set aside cook the pineapple pieces for 2 3 minutes each side or until charred and caramelised transfer to a bowl and sprinkle next the lime rind place the pineapple bombs cut side beside re the grill and cook for 2 3 minutes or until the edge is caramelised
• drain the chicken from the marinade discard the marinade cook the chicken in batches basting with some of the reserved marinade for 2 3 minutes or until cooked through
• fill the base of the pineapple bowls similar to half the rice go to the chicken prickly some in half to fit top afterward the lettuce cucumber and snow peas increase be credited with the unshakable rice capsicum and pineapple brush steadfast reserved marinade on top of higher than the chicken and pineapple sprinkle the chicken gone sesame seeds and the salad gone shallots and coriander assistance afterward lime wedges

Nutritions of Sticky Chicken Salad Bowl With Caramelised Pineapple Recipe

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