A marinade and sticky sauce in one, tender chicken salad.

Ingredients

• 125 ml (½ cup) soya sauce
• 45 ml (¼ cup) light brown sugar
• 15 ml (1 Tbsp) vinegar
• 5 ml (1 tsp) olive oil sesame oil
• 2 cloves garlic, crushed
• 375 ml (1 ½ cups) Rhodes Quality Mango & Orange 100% Fruit Juice Blend
• 15 ml (1 Tbsp) cornflour
• 45 ml (¼ cup) water
• 4 boneless skinless chicken breasts
• 1 x 440 g can Rhodes Quality Pineapple Rings in Syrup
• Salad mix: lettuce, cherry tomatoes, spring onion, thinly sliced red onion

Method

1. Place the soya sauce, brown sugar, vinegar, olive oil and garlic in a small saucepan.
2. Cook over medium heat until the sauce comes to a simmer.
3. Reduce the heat and simmer until the sugar is dissolved.
4. Remove from the heat and cool.
5. Remove 190 ml (¾ cup) and pour into a large bowl.
6. Prepare the chicken breasts by either scoring the top or flattening with a rolling pin.
7. Place the chicken breasts, and the drained Rhodes Quality Pineapple Rings with the syrup into the cooled marinade, cover with plastic wrap and refrigerate for 1 hour.
8. Return the rest of the sauce to the stove and bring to the boil.
9. Mix the cornflour and water together to make a smooth paste.
10. Whisk the cornflour into the sauce and whisk until it thickens.
11. Season to taste and set aside.
12. Remove the chicken breasts and pineapple rings from the marinade and first braai the chicken over medium coals until cooked through and then lightly grill the pineapple rings.
13. Remove from the grill and brush the sticky sauce over the chicken and pineapple.
14. Assemble the salad ingredients on a large platter.
15. Slice the chicken and serve over the salad with the pineapple rings.

Servings

Serves 4

Cooking Times

Prep Time: 20 minutes
Cooking Times: 35 minutes