Sweet and tangy glazed chicken is a Summer favourite flavour! This light chicken dinner or lunch recipe is packed with flavour that the whole family will love. It’s also great for left overs – so goodbye boring lunches OR is a great entertaining dish that looks a look more impressive than it actually is to prepare!
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100g (1/2 cup) brown sugar
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160ml (2/3 cup) hoisin sauce
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125ml (1/2 cup) soy sauce
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80ml (1/3 cup) sweet chilli sauce
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800g chicken tenderloins
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200g (1 cup) black rice
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100g small snow peas, trimmed
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2 large pineapples with crowns, halved lengthways
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1 red capsicum, deseeded, quartered
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2 teaspoons finely grated lime rind
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2 cups shredded iceberg lettuce
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2 Lebanese cucumbers, peeled into ribbons
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2 teaspoons sesame seeds
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Curled green shallots, to serve
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Fresh coriander, to serve
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Lime wedges, to serve
Step 4 – Use a small sharp knife to cut a 1cm-wide border around the edge of the cut side of each pineapple. Cut the pineapple flesh into 2cm cubes in the centre, without cutting all the way through. Use a metal spoon to scoop out the cubes and then cut into small triangle pieces. You should be left with a pineapple shell.
Step 5 – Preheat a chargrill pan or barbecue grill on medium. Spray the capsicum with 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 with the lime rind. Place the pineapple shells cut-side down on the grill and cook for 2-3 minutes or until the edge is caramelised.