Grilled Chicken and Pineapple Salad

Ingredients:

1/3 cup (80ml) pineapple juice

1 tablespoon brown sugar

500g chicken breast, diced

1 small pineapple, peeled, cored and thinly sliced crossways

200g mesculin

250g cherry tomatoes, halved

1 carrot, peeled, cut into matchsticks

1 small red onion, thinly sliced

1 Lebanese cucumber, halved lengthways, thinly sliced

Method:

1. Combine pineapple juice, sugar and soy sauce in a large bowl.
2. Add the chicken and mix to coat. Set aside for 10 minutes.
3. Thread chicken pieces onto 4 metal skewers. Reserve the marinade.
4. Heat barbeque or griddle pan to medium high.
5. Cook the chicken skewers for 3-4 minutes each side and is cooked through. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
6. Meanwhile, cook the pineapple for 2 mins each side or until lightly charred.
7. While the pineapple is cooking, place the reserved marinade in a small saucepan. Bring to the boil over high heat. Cook for 3 minutes and the mixture thickens slightly. Set aside to cool.
8. Arrange the mesculin, tomatoes, carrot, onion, cucumber, pineapple and chicken skewers on a large serving plate. Pour over marinade. Season and serve.

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