Sticky chicken and pineapple lettuce cups
https://www.coop.co.uk/recipes/sticky-chicken-and-pineapple-lettuce-cups
Lettuce leaves make edible containers for these morish, oriental-style skewers
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Feeds
4
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Ready in
30 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 28g
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Ingredients
- 8 bamboo skewers
- 4 tbsp smooth peanut butter
- 2 tbsp Co-op clear honey
- 2 tbsp Co-op dark soy sauce
- 750g Co-op British skinless boneless chicken thighs
- 250g fresh pineapple chunks
- 265g Co-op cooked egg noodles
- One quater small red cabbage, shredded
- 3 Co-op spring onions, finely sliced
- 2 red chillies, deseeded and sliced
- Juice of 1 lime
- 2 Co-op baby gem lettuces
- 25g pack coriander, shredded
Method
- First, soak the bamboo skewers in water for at least 15 mins to ensure they don’t burn during cooking
- Meanwhile, in a small bowl, prepare a marinade by mixing together the peanut butter, honey and 1 tbsp of the soy sauce
- Cut the chicken thighs into chunks, about 4cm, then toss in the marinade and thread onto the skewers, alternating with chunks of pineapple
- Preheat the grill to its highest setting
- Place the chicken skewers onto a baking tray lined with foil
- Grill the skewers for 5 mins on each side or until the meat is cooked through
- Meanwhile, toss the noodles with the cabbage, spring onion, half the chilli and the remaining soy sauce
- Squeeze over the lime juice
- Separate the lettuce leaves, top each one with a bundle of noodle salad and a skewer of chicken and pineapple
- Finish with the remaining chilli and shredded coriander
