With pre-chopped, pre-marinated ingredients, our new Fresh & Fast recipes are on the table in just 15 minutes. Perfect for busy weeknights - and busy people. Tonight, dish up a fresh Asian-style chicken and pineapple salad full of zing and crunch from tangy tamarind and crushed cashews.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
1 packet
Crumbed Chicken Breast Strips
(Contains: Gluten; )
1 box
coconut milk
1 tin
Pineapple Slices
1 packet
Microwavable Basmati Rice
1 bag
baby spinach leaves
1 sachet
Chicken-Style Stock Powder
1 bag
slaw mix
1 packet
Mango Chilli Sauce
(Contains: Sulphites; )
1 bag
coriander
1 packet
roasted almonds
(Contains: Almond; )
½ sachet
Mild Caribbean Jerk Seasoning
1
olive oil
• Roughly chop tomato and cucumber • Roughly chop and drain pineapple reserving the juice • Cut chicken into 2cm strips • In a bowl, combine chicken, spice blend and a drizzle of olive oil
• Heat oil in a frying pan over medium-high heat. Cook chicken and pineapple tossing, until browned, 6-7 mins • Add garlic paste tossing, until fragrant, 1 min
• In a large bowl, combine tamarind, ponzu, a splash of pineapple juice, a pinch of chilli flakes (if using), a drizzle of oil and a splash of water. Add salad leaves, tomato, cucumber and cashews. Season and toss • Divide salad between bowls and top with chicken and pineapple • Serve with aioli. Garnish with shallots and torn coriander