Preparation: 20 minutes Cooking: 5 minutes serves: 4

Ingredients

½ Woolworths Fresh Naturally
Sweet Pineapple
2 chicken breast fillets, trimmed 1 tbs peanut oil
2 tbs sweet chili sauce
2 garlic cloves, crushed 120g mixed salad leaves
150g snow peas, trimmed and halved
1 Lebanese cucumber, seeded and sliced
250g cherry tomatoes, halved
½ cup coriander leaves, roughly chopped

1 tbs lime juice
2 tsp peanut oil
2 tsp caster sugar 1 tsp fish sauce

Method
1.   Preheat a barbecue or chargrill pan over high heat. Peel pineapple, remove core and thinly slice. Cut chicken fillets in half horizontally to make thin steaks. Combine oil, sweet chili sauce and garlic and brush over the chicken. Barbecue, chargrill or panfry over medium-high heat for 2 minutes each side. Add pineapple slices and cook for 1 minute, turning once.

2. Place salad leaves, snow peas, cucumber, ~ tomato and coriander into a large bowl. Put dressing ingredients in a small screw-top jar and shake well until combined. Pour over salad and toss to well-combined. Divide salad between serving plates. Add sliced chicken and pineapple to the salad. Serve immediately.