Soy-Glazed Tenderstem^®, Satay Sauce, Charred Pineapple & Toasted Almonds

Method

1. Add peanut butter, coconut milk, soy, lime juice, honey, chilli, ginger and garlic to a saucepan. Whisk over a low heat until smooth.

2. Add a little water until you have a smooth, pourable sauce. Taste and balance with more lime, soy or sweetness if needed.

3. Cut the pineapple into small wedges or chunks, then heat a frying pan or griddle until very hot.

4. Lightly oil the pineapple and season with salt.
   

5. Char on both sides until deeply caramelised, then set aside.

6. Place the almonds in a dry frying pan and toast over medium heat until golden and fragrant. Remove immediately so they don’t continue cooking.
   

7. Blanch the Tenderstem® in salted boiling water for 1–2 minutes, then drain well.
   

8. Heat a large frying pan with the vegetable oil, add the Tenderstem® and cook until lightly charred.

9. Add soy, honey, sesame oil, lime, garlic and ginger, then toss for 1–2 minutes until the Tenderstem® is glossy and coated.

10. Spoon the satay sauce onto the plate. Arrange the soy-glazed Tenderstem® over the sauce.

11. Add the charred pineapple and scatter over the toasted almonds.

12. Finish with coriander, sesame seeds and fresh chilli. Serve with lime.

13. Chef Technique: Balance the rich peanut and coconut satay with fresh lime and soy. The charred pineapple adds caramelised sweetness and acidity, while the toasted almonds provide crunch.