Pineapple and smoked chicken sambal recipe

If you’ve never had pineapple this way, you’ve got to try this pineapple and smoked chicken sambal recipe. It’s a real showstopper –present it as a huge rustic board in the middle of the table and let everyone help themselves. You can use cold leftover chicken in place of the smoked, and the pineapple also makes a great pud served with crumbly meringues and your favourite dairy-free ice cream or sorbet.

Ingredients

(serves 4)

1 large, sweet ripe pineapple

1 red chilli, deseeded and finely chopped

2tbsp clear honey

Juice of 2 oranges

100g raw cashew nuts, toasted and chopped

4 spring onions, finely chopped

2tbsp chopped coriander

1tbsp extra virgin olive oil

150g cooked smoked chicken, finely shredded

Salt and pepper

Method

Cut the top and bottom off the pineapple and cut away all the skin including the ‘eyes’, then quarter and remove the core from each wedge. Cut each wedge in half, yielding 8 wedges in total.

Place the pineapple wedges in a bowl and add the chilli, honey and orange juice. Toss well and set aside for 10 minutes to marinate.

Meanwhile, mix the cashew nuts, spring onions, coriander and olive oil together in a bowl, season to taste with salt and pepper and set to one side.

Heat a griddle pan over a medium heat. Remove the pineapple wedges from the marinade, reserving the marinade, and add to the pan. Cook for 2-3 minutes on each side or until lightly charred.

Arrange the pineapple on a large rustic board, then top with the chicken and scatter over the cashew nut relish.

Pour the reserved marinade into the hot griddle pan and allow it to bubble off the heat for a few seconds until syrupy, then drizzle over the finished dish.