zoom Sesame Chilli Chicken with Pineapple Rice

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    Sesame Chilli Chicken with Pineapple Rice

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    Sesame Chilli Chicken with Pineapple Rice

    A sweet and spicy rub adds flavour and heat to this easy low-fat chicken dish. If serving to young children, simply leave out the chilli.

    • Milk Free
    • Preparation time: 5 minutes
    • Cooking time: 20 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 4


    • 500g pack Waitrose British Skinless Chicken Breasts
    • 2 tbsp clear honey
    • ½-1 tsp Waitrose Organic Sweet Chilli Blend
    • 1 tbsp sesame seeds
    • For the rice
    • 250g Tilda Basmati & Wild Rice
    • 250g pack Waitrose Fresh Prepared Pineapple, from the chiller cabinet
    • 1 red chilli, deseeded
    • 20g pack fresh coriander
    • 1-2 tbsp Bart Spices Thai Fish Sauce


    1. Line the base of the grill pan with foil and preheat the grill to high. Score the surface of the chicken 3-4 times with a sharp knife. In a small bowl, mix together the honey and sweet chilli blend. Spread over the chicken and rub in with your fingertips. Sprinkle with the sesame seeds.
    2. Cook the rice according to pack instructions. Meanwhile, cook the chicken under the grill for 9-10 minutes on each side, or until it is thoroughly cooked, the juices run clear and there is no pink meat.
    3. While the chicken and rice are cooking, finely chop the pineapple, chilli and coriander. Mix with the cooked, drained rice and season with the fish sauce to taste. Serve the hot rice with the chicken and, if you like, a dollop of natural yogurt.

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    Cook's tips

    The chicken can be prepared in advance and left covered in the fridge to marinate for up to 12 hours.


    Average user rating

    4 stars