GRILLED SAMBAL CHICKEN WITH PINEAPPLE & COCONUT RICE

I’m making the most of the warm weather and grilling up a storm! This dish is bursting with spicy, zingy and sweet flavours. This dish is for those who enjoy a little heat but feel free to adjust the amount of sambal oelek to suit your heat preference.

I am an ambassador for Waitoa Chicken and am thrilled to have them sponsor this post.

Serves 4

INGREDIENTS

Marinated chicken
600g Waitoa Free Range Chicken thigh fillets
100mls coconut milk
2 tablespoons sambal oelek
1 tablespoons lime juice
2 teaspoons caster sugar
1 teaspoon fish sauce

Coconut Rice
2 cups basmati rice
500mls coconut milk (plus 1 cup water)
1 teaspoon salt

Cucumber & Avocado Salad
2 tablespoons olive oil
1 tablespoon rice wine vinegar
1 clove garlic, minced
pinch of table salt 
4 baby cucumbers or 1/2 large cucumber, cut into chunks
1 avocado, cut into chunks
10 mint leaves

To serve
1/2 pineapple, cut into 4 slices, skin removed
1/4 cup desiccated coconut
1 lime, zest and 1 teaspoon juice
1 small green chilli, finely chopped
1 small shallot, very finely chopped
1/4 teaspoon salt
1 lime, cut into wedges

METHOD

In a bowl, combine coconut milk, sambal, lime juice, caster sugar and fish sauce. Coat the chicken in marinade, cover and chill for 4 hours. 

Place rice, coconut milk, 250mls of water and salt in a large pot and bring to the boil. Cover, reduce the heat to low and cook for 10 minutes. Remove from heat and set aside for 10 minutes with the lid on. Alternatively, cook in a rice cooker.

Bring barbecue to a medium to high heat. Grill the chicken for 4 minutes on each side with the lid down or grill until cooked through. Set aside to rest for 5 minutes. 

Grill pineapple for 2-3 minutes on each side until golden. Cut into chunks. 

In a small container, combine olive oil, rice wine vinegar, garlic and salt. Place the lid on top and shake until the dressing has emulsified. 

Place the salad ingredients in a large bowl. Add the dressing and toss to combine.

In a small bowl, mix together desiccated coconut, lime zest and juice, green chilli, shallot and salt. 

Serve chicken on coconut rice with grilled pineapple, salad and coconut sambal.