Pineapple and Smoked Chicken Sambal Salad
This Pineapple and Smoked Chicken Sambal Salad from Lesley Waters is a family favourite. She describes it as a wonderful feast and show off dish without too much effort!
Ingredients
- 1 large sweet ripe pineapple
- 1 red chilli, halved, deseeded and finely chopped
- 30ml (2tbsp) runny honey
- 2 oranges, juice only
Sambal Salad
- 1 large smoked chicken breast finely shredded
- 170g cashew nuts, toasted, chopped
- 1 bunch spring onions, finely chopped
- 1 small pot coriander, roughly chopped
- 20ml extra virgin rapeseed oil
- Juice 1 lime
Method
Cut both ends off the pineapple and with a knife cut away the skin, then quarter and remove the core from each wedge. Cut each wedge in half giving 8 wedges in total.
Place the pineapple wedges in a bowl, add the chilli, honey and orange juice. Toss well and set aside for 30 minutes to marinate.
Meanwhile, combine all the smoked chicken sambal ingredients together, season to taste and set to one side.
Heat a griddle pan over a medium heat. Remove the pineapple wedges from the marinade, reserving the liquid, and add to the pan. Cook for 2-3 minutes each side or until lightly charred. Arrange onto 4 serving plates or one large platter, scatter over the sambal salad .
Pour the reserved marinade into the pan and allow to bubble on the heat for a few seconds. Drizzle the hot dressing over the pineapple and sambal salad .
Ingredients
- 1 large sweet ripe pineapple
- 1 red chilli, halved, deseeded and finely chopped
- 30ml (2tbsp) runny honey
- 2 oranges, juice only
Sambal Salad
- 1 large smoked chicken breast finely shredded
- 170g cashew nuts, toasted, chopped
- 1 bunch spring onions, finely chopped
- 1 small pot coriander, roughly chopped
- 20ml extra virgin rapeseed oil
- Juice 1 lime
Method
Cut both ends off the pineapple and with a knife cut away the skin, then quarter and remove the core from each wedge. Cut each wedge in half giving 8 wedges in total.
Place the pineapple wedges in a bowl, add the chilli, honey and orange juice. Toss well and set aside for 30 minutes to marinate.
Meanwhile, combine all the smoked chicken sambal ingredients together, season to taste and set to one side.
Heat a griddle pan over a medium heat. Remove the pineapple wedges from the marinade, reserving the liquid, and add to the pan. Cook for 2-3 minutes each side or until lightly charred. Arrange onto 4 serving plates or one large platter, scatter over the sambal salad .
Pour the reserved marinade into the pan and allow to bubble on the heat for a few seconds. Drizzle the hot dressing over the pineapple and sambal salad .
