INGREADIENT

• 1 Litre Campbell’s Real Stock chicken
• 1/4 cup extra virgin olive oil
• 3 garlic cloves crushed
• 2 tbs fresh thyme leaves chopped
• 800 g chicken thigh fillets
• 2 cups white long-grain rice
• 1/4 pineapple peeled sliced
• 2 tsp ginger finely grated
• 2 tbs lime juice
• 1 red capsicum chopped
• 2 Lebanese cucumbers seeded thinly sliced
• 2 spring onions thinly sliced
• 1/4 cup coconut flakes toasted *to serve
• 1 handful fresh mint *to serve
• 1 pinch salt and pepper *to taste

Direction

1. Combine 1 cup stock, 1 tablespoon oil, garlic and thyme in a large bowl. Season with salt and pepper. Add chicken. Turn to coat. Refrigerate for 1 hour.
2. Meanwhile, place rice and remaining stock in a medium saucepan. Bring to a simmer over medium-high heat. Reduce heat to low. Cook, covered, for 15 minutes or until rice is tender. Stand, covered, 5 minutes. Transfer rice to a large tray. Cool completely.
3. Drain chicken. Discard marinade. Heat a barbecue grill on medium heat. Cook chicken, for 5 minutes each side or until cooked through. Transfer to a plate. Cover to keep warm. Increase heat to high. Add pineapple. Cook for 2 minutes each side or until charred. Transfer to a board. Cut each slice in half.
4. Dressing: Meanwhile, combine ginger, lime juice and remaining oil in a small bowl. Season with salt and pepper.
5. Slice chicken. Combine rice, pineapple, capsicum and cucumber on a large serving platter. Top with chicken. Drizzle with dressing. Serve sprinkled with green onion, coconut and mint.