CARAMELISED PINEAPPLE & SMOKY CHICKEN SALAD

- METHOD -

Start off by combining the chicken thighs, Cape Herb & Spice Sweet & Smoky BBQ Seasoning, yoghurt and lime juice. Then mix it well and if you have the time let the chicken marinade for 30 - 60min in the fridge. The yoghurt will tenderise the pieces beautifully.

Next up, place pineapple slices in a bowl along with the lime juice, honey and Cape Herb & Spice Sweet & Smoky BBQ Seasoning. Toss to coat the slices well.

Preheat a griddle pan on high heat and gill the pineapple slices until well caramelised on both sides and set aside. Wipe the griddle pan clean and heat it up again. Brush it with a little olive oil.

Then, grill the chicken pieces until they are nicely charred on both sides and cooked through.

Combine the baby spinach, cucumber, carrot, tomatoes, spring onions and fresh chilli. Toss and plate them on a serving platter.

Slice the chicken and nestle the pieces into the salad followed by the pineapple.

Lastly drizzle with olive oil and fresh lime juice and grind over a little Cape Herb & Spice Sweet & Smoky BBQ Seasoning before serving.

Recipe concept, photography and video by Bianca Davies: @beeblegum on Instagram | http://thesecretlifeofbee.co.za/