Step 1/12
Place a griddle pan on a medium heat to warm up. Drain 1 x 220g of pineapple rings, reserving the juice.
Step 2/12
Put 200g of vermicelli rice noodles into a large heatproof bowl, tip over 1 x 320g bag of stir-fry veg and cover with boiling kettle water. Leave to sit for 5 minutes, then drain.
Step 3/12
Peel and finely grate 1 clove of garlic, ½ a red chilli (deseed if you like) and the zest from 2 limes onto a platter.
Step 4/12
Add 2 tablespoons of teriyaki sauce, 2 tablespoons of crunchy peanut butter and the reserved pineapple juice, then squeeze over the juice from the zested limes. Mix well to combine (it’ll take a little while to come together).
Step 5/12
Place the pineapple rings on the griddle until golden and bar-marked on both sides, then remove to a board.
Step 6/12
Spoon a third of the peanut dressing over 4 chicken thighs and toss to coat, then griddle for 4 minutes on each side, or until dark, gnarly and cooked through.
Step 7/12
Roughly chop the pineapple rings and add to the platter.
Step 8/12
Finely slice 1 bunch of fresh coriander (30g) and pick and finely slice 1 bunch of fresh mint (30g),
Step 9/12
Then add to the platter, reserving a small handful for garnish.
Step 10/12
Add the drained veg and noodles, and toss everything together.
Step 11/12
Slice the chicken 1cm-thick, drizzle with 1 teaspoon of sesame oil and 2 teaspoons of sesame seeds, season, then toss to coat.
Step 12/12
Toss the chicken with the noodles, scatter over the reserved herbs and finely slice and sprinkle over ½ a fresh red chilli.