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“I had this at a friend's place and she doesn't remember where she got it from - but it is truly delicious. I have made it twice so far and each time my guests have inhaled it and raved about it. Serves 4-6. Cooking time does not include the time for allowing the chicken to cool.”
READY IN:
30mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Method.
  2. -1. Place chicken into a large frying pan in a single layer. Pour pineapple juice over chicken. Set pineapple pieces aside. Add thyme to chicken. Bring to the boil over medium heat. Reduce heat to low. Cover. Simmer for 10-12 minutes. Remove from heat.
  3. 2. Set chicken aside to cool in poaching liquid. Remove chicken, reserving 1/4 cup poaching liquid. Slice chicken diagonally.
  4. 3. Heat oil in a frying pan over medium heat. Add onion. Cook for 3 to 4 minutes or until tender. Stir in curry powder and chutney. Remove from heat. Stir through mayonnaise and reserved poaching liquid.
  5. 4, Tear lettuce leaves in half. Place onto a serving platter. Top with sliced chicken, pineapple pieces, mango, avocado and macadamia nuts. Drizzle with dressing. Season with salt and pepper. Serve.
  6. Variation: Try replacing the chicken with cooked prawns and the mango with peeled ripe peaches.
  7. If you're watching the kilojoules, replace the mayonnaise with Greek-style yoghurt and leave out the nuts.

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