Thai Chicken with Pineapple and Cucumber Salsa

Ingredients

2 Tbs vegetable oil
1 small red chilli, finely chopped
1/4 cup coriander leaves, finely chopped
1 Lebanese cucumber, finely diced
2 cups pineapple, diced
2 spring onions, sliced
1 lime, juiced and zested
2 tsp honey
450 g rice, cooked to serve
4 chicken chicken breast fillets with Thai coriander and chilli

Method

Whisk together lime juice, honey and 1 tablespoon oil in a medium bowl. Add cucumber, pineapple, spring onion and chilli. Season with salt and pepper and stir to combine.

Heat a large frying pan or char-grill pan over medium-high heat. Drizzle chicken with remaining oil and cook for 3-4 minutes each side or until golden and cooked through. Top with pineapple salsa, lime zest and coriander. Serve with rice.

Credits: Woolworths

Photo Credits: Woolworths