This chicken comes off the grill fresh and full of fragrant flavour from those wonderfully aromatic spices and lime leaves. Then it just gets chopped and served alongside a bright and refreshing pineapple salsa with rice. It's just the right recipe for this time of year and it's on the table within the hour.
Remove stem from lime leaves and finely chop leaves. Finely grate ginger. Place ½ the lime leaf, ginger, fish sauce and Zesty Vietnamese Mix in a bowl and mix to combine. Cut chicken into thirds, add to the marinade and stir to coat. Set aside until ready to cook.
Drain pineapple, reserving 20ml (1 tablespoon) pineapple juice. Heat a frypan over high heat. Add pineapple pieces and cook, stirring occasionally, for 2 minutes or until lightly charred. Remove from pan and set aside. Wipe out frypan.
Place rice and 310ml (1¼ cups) cold water in a saucepan over high heat and bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until cooked through. Set aside, covered, until ready to serve. While rice is cooking, continue with step 4.
Mix reserved pineapple juice with kecap manis. Heat vegetable oil in a frypan over medium-high heat. Add chicken and cook, turning occasionally, for 10 minutes or until deeply caramelised and cooked through. Add kecap manis mixture, remove from heat and stir to coat.
Finely chop chilli. Cut cucumber into 2cm pieces. Juice ½ the lime. Place remaining lime leaf, lime juice, pineapple, chilli and cucumber in a bowl and season well with salt and pepper. Mix to combine.
Cut remaining lime into wedges. Divide rice and chicken between bowls. Top with pineapple salsa and serve with lime wedges.