House of Asia > Recipes > Grilled Thai Chicken with Pineapple

Grilled Thai Chicken with Pineapple

40 min.

2 servings

mild

5 / 5. Number of votes: 2

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The weather is just perfect for getting outside and grilling. The right Thai-style marinade and the sweetness of the pineapple work perfectly together, creating an incredible harmony of flavors and colors. Check out the influencer's recipe. Karolina Smyk for grilled Thai-style chicken legs and surprise your loved ones.

Chicken Fruits Rice over 30 minutes

Ingredients

400 ml Coconut milk 5-7% House of Asia
half a teaspoon House of Asia Chili Pastes
half a teaspoon House of Asia Garlic Pastes
half a teaspoon House of Asia Ginger Pastes
2 tablespoons of sauce House of Asia Red Sriracha
A spoonful of sauce House of Asia mushroom soy
3 House of Asia Kaffir Lime Leaves
200 gr Jasmine rice
2 chicken legs
Whole pineapple
salt pepper

Salad:

5-6 strips House of Asia Japanese Radish
Half a can House of Asia Bamboo Shoots
A handful of coriander leaves
Fresh chili pepper

Dressing:

Spoon red sriracha sauce
Pinch House of Asia Thai Spices
A spoonful of oil

A method of preparing

Cook 200 g of jasmine rice half and half in water, coconut milk, add lime leaves and a teaspoon of salt
Trim the chicken thighs.
Prepare the marinade: soy sauce, sriracha sauce, chili paste, garlic, ginger and marinate the meat for at least 30 minutes.
Cut the pineapple in half and scoop out the center.
Grill the trimmed chicken thighs to your liking.
Prepare the salad by dicing the daikon radish and pineapple, adding bamboo shoots, chopped cilantro, and chili pepper pieces. Drizzle with the prepared dressing of oil and Sriracha sauce.
Place cooked rice in the hollowed-out pineapple, add grilled chicken, serve with salad

TIP: Instead of rice, you can use rice noodles. Cook the rice noodles according to the package instructions. Add a tablespoon of oil, 2 tablespoons of sesame seeds, and fresh cilantro to the cooked noodles. Serve on a plate with grilled pineapple wedges. Sprinkle with sesame seeds.