Sticky & Sweet Honey Chicken with Pineapple Slaw
Ready in 45, this healthy summer salad is your new go to weeknight meal or lunch when you are looking to add a little sweetness.
Main Course, Salad
4
20 mins
25 mins
45 mins
Main Course, Salad
4
20 mins
25 mins
45 mins
Ingredients
Chicken
4 chicken thighs, large
2 tablespoons of soy sauce
1 tablespoon of garlic, minced
2 tablespoons of honey
1 tablespoon of olive oil
¼ teaspoon of mixed herbs, dried
¼ teaspoon of salt
¼ teaspoon of black pepper
Pineapple slaw
¼ pineapple, fresh, skin removed, cored and cut in halves
1 tablespoon of honey
2 carrots, grated
¼ red cabbage, shredded
¼ green cabbage, shredded
2 cups of spinach leaves
1 tablespoon of sour cream
1 tablespoon of whole-egg mayonnaise
2 tablespoons of ground coriander, fresh, chopped
½ teaspoon of curry powder, mild
¼ cup of sesame seeds
To serve
roti bread, 1 per person
ground coriander
cashew nuts
Instructions
- Trim fat off all chicken thighs. In a bowl, combine the honey, olive oil, soy sauce, garlic, herbs, salt, and pepper. Mix well.
- Place the chicken and the marinade into a large bowl and mix well to combine, and coat. Set aside in the fridge for 15 mins to marinade.
- In a separate bowl combine the carrot, cabbage, sour cream, mayonnaise, curry powder and toss well to combine. Set aside in the fridge.
- Next, preheat a barbecue or chargrill pan. Remove the chicken from the marinade and add to the pan/BBQ. Cook for approx. 7-9 minutes each side until beginning to char.
- Slice the pineapple as required. In a small bowl mix honey with oil and coat the pineapple. Heat a pan and place all pineapple in, frying until golden brown on each side or cook on the BBQ for 4-6mins.
- Once chicken is cooked, slice thinly. Layer spinach with coleslaw and top with pineapple and chicken. Finish with coriander and toasted cashew nuts.
- Heat the roti bread as per instructions. Serve immediately.
Notes
Contains Meat. Contains Dairy. Contains Nuts. Contains Egg. Contains Gluten. Recipe credit: Waitoa