Sweet Chilli & Lemongrass Chicken with Spicy Pineapple Salad

Cook the rice following packet instructions.

Using scissors, snip the chicken into 3cm bit size chunks. Add to a mixing bowl, season with salt and pepper and set aside. Trim and thinly slice the lemongrass, garlic and bird's eye chilli then set aside.

Place a frying pan onto medium heat with a drizzle of olive oil. Once hot, add the lemongrass, garlic and chilli and cook for one minute until fragrant. Then, add the chicken and stir fry for 5-7 mins until golden but not yet cooked through. Pour in the water and sweet chilli sauce and bring to the boil, then turn the heat down slightly and simmer for 8-10 mins, until the chicken is cooked through and the sauce has thickened and glazes the chicken. Taste and season with fish sauce and lime juice.

Meanwhile, for the salad, peel and chop the pineapple into 2cm chunks. Trim the cucumber and chop into the same size as the pineapple. Finely slice the chillies and shallot. Into a large bowl, squeeze in the juice from the limes then stir through the shallots and chillies. Season with fish sauce and sugar to taste. Add the pineapple and cucumber to the bowl and toss to combine.

To serve, divide the rice between bowls. Top with the salad and chicken, spooning any of the chicken sauces on top.