Rojak Chicken & Pineapple Skewers with Roti & Asian Greens

Destination: Malaysia. Rojak is a savoury condiment, traditionally served with fruit. As there are many crossovers between Malaysian, Singaporean and Indonesian cuisines, rojak sauce featured heavily on the Atlas Dining Singapore menu, served with pineapple and octopus. Rojak is made with chilli jam, tamarind, lime, palm sugar and fish sauce - we make our Atlas version with a vegetarian fish sauce to cater to our lighter travellers.

Serves 2 · 15 mins + prep

In your box

• 2 chicken maryland fillets (skin off)
• 1 ATLAS rojak sauce tub
• 2 roti breads
• 1 roasted peanut sachet
• 1 pineapple piece
• 1 gai lan bunch
• 1 bok choy piece

From your pantry

Cooking oil

Method

1. Prepare the ingredients. Read the recipe in full before you begin. Get the rojak sauce out of the fridge to come to room temperature. Cut the end off the bok choy to separate the leaves. If the gai lan stems are very thick, cut them in half lengthways. Remove the skin and core from the pineapple, then cut it into chunks. Cut the chicken into chunks, roughly 4-6 pieces per fillet, or a similar size to the pineapple.

2. Make the skewers (optional). If using skewers, thread the chicken and pineapple onto the skewers, alternating until you've used up all the ingredients.

3. Cook the skewers. Heat a griddle pan or frying pan over high heat. Cook the skewers for 5 minutes, turning every couple of minutes, or until the chicken is cooked through and the pineapple begins to caramelise.

4. Cook the greens. Meanwhile, heat a splash of oil in a frying pan over medium heat. Add the bok choy and gai lan and sauté for 2 minutes or until vibrant and beginning to soften. Set aside, then wipe out the pan and keep it for the roti.

5. Cook the roti. Return the pan to medium heat, add a splash of oil and cook the roti for about 1 minute or until golden brown. Flip and cook for another minute.

To serve

Divide the skewers and greens between serving plates. Serve with the roti, rojak sauce and peanuts.

Chef's tips

• Wanna wing it? Add garlic, ginger and/or soy sauce to the Asian greens, or cook the skewers on the barbecue or hibachi.
• If using wooden skewers, soak them in water for 10 minutes to prevent burning.
• Store the roti in the freezer so it's easier to remove from the plastic backing.
• You'll want a griddle pan, a frying pan and skewers (optional) for this one.

Allergens: wheat, gluten, nuts (peanuts), garlic, mild chilli, soy.

Our recipes are tested for 2 people. You may need to adjust cooking times if cooking for more or fewer.

This recipe card comes from our Malaysia Cuisine Box. Every week’s box brings a new destination with recipe cards like this one.