Sticky Pineapple Chicken Skewers with Peanut Slaw

Serves: 4
GF DF RSF

Ingredients:

435 g tin pineapple chunks, in juice, drained and juice reserved
1/4 cup PIC’S Smoochy Peanut Butter
1/4 cup extra virgin olive oil
600 g chicken breast fillets, cut into 2.5 cm chunks
2 tablespoons peanuts, toasted, roughly chopped, to garnish
2 spring onions, finely sliced, to serve
Wooden skewers, soaked in water ahead of cooking

FOR THE PEANUT SLAW
1/4 red cabbage, cored and finely shredded
1/4 white cabbage, cored and finely shredded
1/4 cup reserved pineapple juice
1 tablespoon PIC’S Smoochy Peanut Butter
1 tablespoon hot habanero sauce
1 tablespoon apple cider vinegar
1 tablespoon extra virgin olive oil
Juice of 1 lime
Sea salt and cracked pepper, to season

Method:

For the chicken marinade, in a bowl whisk together the smoochy peanut butter, extra virgin olive oil and 1/4 cup of the reserved pineapple juice, until well combined. Add the diced chicken and pineapple chunks and toss to coat well.

Thread the marinated chicken onto the wooden skewers, with chunks of pineapple between each piece. Brush with some reserved marinade and then place the skewers on a baking tray lined with foil.

Place the tray under the grill with medium heat, turning every 3-4 minutes or until the chicken is lovely and charred and the chicken is cooked through.

This is a good time to get onto your peanut slaw. In a large bowl, combine the finely shredded red and white cabbage. In a small bowl, whisk together the reserved pineapple juice, smoochy peanut butter, hot sauce, apple cider vinegar, olive oil, lime juice and season with salt and pepper. Pour your dressing over the slaw and toss well to coat all over.

Serve your chicken skewers with your slaw, sprinkled with some toasted peanuts and spring onions.