Chicken Entertaining

Sticky chicken and chilli pineapple salad

Name: Sticky chicken and chilli pineapple salad recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 700g chicken thigh fillets; 5cm piece (25g) ginger, peeled and finely chopped; 3 garlic cloves, finely chopped; 1/4 cup (60ml) oyster sauce; 1/4 cup (60ml) Asian plum sauce; 1 tsp caster sugar; 1 long red chilli, finely chopped; 1/4 cup (60ml) rice vinegar; 1/3 (about 500g) ripe pineapple, cut into long matchsticks (we used a mandoline); 2 tbs sunflower oil; 200g thin rice noodles; 1/4 white cabbage, finely shredded; 1 cup Vietnamese mint (optional); 1 cup mint (optional); 1 cup coriander (optional); 1 cup perilla (optional); 1 cup bean sprouts, trimmed; 1/3 cup (80ml) Asian plum sauce; 1/2 cup (150g) Kewpie mayonnaise; Juice of 1 lime

Rate now

15m

30m

Del_Sticky Chicken Pineapple Salad — Brett Stevens

Jump to recipe

by Phoebe Wood

Feb 22, 2022

Keep it fresh with Phoebe Wood's sticky chicken and chilli pineapple salad. It's perfect alongside a roast, or on its own as a healthy lunch.

700g chicken thigh fillets
5cm piece (25g) ginger, peeled and finely chopped
3 garlic cloves, finely chopped
1/4 cup (60ml) oyster sauce
1/4 cup (60ml) Asian plum sauce
1 tsp caster sugar
1 long red chilli, finely chopped
1/4 cup (60ml) rice vinegar
1/3 (about 500g) ripe pineapple, cut into long matchsticks (we used a mandoline)
2 tbs sunflower oil
200g thin rice noodles
1/4 white cabbage, finely shredded
1 cup Vietnamese mint (optional)
1 cup mint (optional)
1 cup coriander (optional)
1 cup perilla (optional)
1 cup bean sprouts, trimmed

Kewpie dressing

1/3 cup (80ml) Asian plum sauce
1/2 cup (150g) Kewpie mayonnaise
Juice of 1 lime

Method

1.

Combine chicken, ginger, garlic, oyster sauce, and plum sauce in a bowl. Season, then set aside and marinate at room temperature for 15 minutes.
2.

Place sugar, chilli and rice vinegar in a bowl. Stir to dissolve sugar then add pineapple. Set aside.
3.

Heat oil in a non-stick large frypan over medium heat. In batches, cook chicken for 5-6 minutes each side until caramelised and lightly charred. Remove from pan, rest for 5 minutes, then cut into thick slices.
4.

Add rice noodles to a large saucepan of boiling salted water and cook according to packet instructions or until just tender. Drain and set aside to cool slightly.
5.

For the Kewpie dressing, combine all ingredients with 1/4 cup (60ml) pineapple pickling liquid. Toss cabbage and noodles with Kewpie dressing. Arrange on serving plates with herbs and sprouts and top with chicken and pineapple.