Griddled pineapple & chicken salad with nam jim dressing

Griddled pineapple & chicken salad with nam jim dressing

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(5 ratings)

Cook: 25 mins - 15 mins


Serves 4

A fresh and fruity, low calorie salad with Thai-inspired flavours. Blanching the chillies keeps all the flavour but removes some of the stinging heat

Nutrition and extra info

Nutrition: per serving

  • kcal326
  • fat12g
  • saturates2g
  • carbs22g
  • sugars20g
  • fibre5g
  • protein29g
  • salt1.8g
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  • 100g green beans, topped
  • 3 skinless chicken breasts
  • 1 small pineapple



    With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…

  • 1 tbsp groundnut oil
  • small bunch mint, leaves picked



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • ½ small bunch coriander, leaves picked
  • 100g beansprouts


    been sp-rowts

    The two most common beansprouts are the green-capped mung bean

  • 50g honey-roasted peanuts, roughly chopped
  • 150g cherry tomatoes, halved

For the dressing

  • 3 red bird's-eye chillies, deseeded and roughly chopped
  • 1 tbsp palm sugar or soft light brown sugar
  • 2 garlic cloves
  • ½ small bunch coriander, roughly chopped
  • 2 tbsp fish sauce
    Fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • 2 limes, zested and juiced



    The same shape, but smaller than…

  • 1 tbsp groundnut oil


  1. Bring a saucepan of salted water to the boil. Add the beans, cook for 30 secs, then scoop out with a slotted spoon and plunge straight into cold water. Bring the water back to the boil, add the chicken breasts, then reduce the heat to a gentle bubble. After 3 mins, remove the pan from the heat but leave the chicken to continue poaching for 10 mins. Check the chicken is cooked through, then drain or poach for a few mins more if necessary.

  2. Peel the pineapple and cut through the core into quarters. Cut out and discard the core, then thinly slice. Heat a griddle pan until very hot. Brush the pineapple slices with a little oil and cook for 1-2 mins each side until charred and just starting to soften. Transfer to a plate.

  3. For the dressing, put the chillies in a small bowl, cover with kettle-hot water and set aside for 5 mins. Put the sugar, garlic and coriander in a mortar and pound to a paste with a pestle. Drain the chilli, add to the mortar, then pound again. Stir in the remaining dressing ingredients and taste to make sure you have a good balance of hot, sweet, sour and salty – adjust with more chilli, sugar, lime or sh sauce, if you like.

  4. Shred the chicken and pile onto a platter with the remaining salad ingredients. Drizzle with the dressing and toss together just before serving.

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Comments, questions and tips

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15th Oct, 2017
Love this recipe!
25th Aug, 2017
I didn't think it was worth the effort. I shredded the chicken but it was quite mushy, I think it would be better to cut the chicken into bite size pieces.
Rosemary Owen
20th Jun, 2017
I don't eat chicken so substituted king prawns. It was absolutely delicious. It was a bit time consuming for a salad but well worth it!
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