For the salsa

2 cups fresh Dole Tropical Gold Pineapple, finely diced
1 Dole pawpaw, finely diced
1 red chilli, finely chopped
1 cup fresh corn kernels (or frozen, defrosted)
1/4 cup fresh mint leaves, chopped
1 spring onion, finely sliced
Juice of 1 lime
Salt and pepper to taste

For the chicken

1kg chicken nibbles
1 tablespoon olive oil
Pinch salt
1/2 cup Dole Tropical Gold Pineapple juice
1/2 cup coconut milk
1 cup smooth peanut butter
1/2 cup sweet chilli sauce
1/2 tsp chilli flakes
2 tablespoons soy sauce
Juice and zest of 1 lime
1 tablespoon fresh ginger, grated
1 tablespoon minced lemongrass
Handful coriander leaves and chopped red chilli to garnish

1. Preheat oven to 200*C and line a large oven tray with baking paper.
2. To make the salsa, combine all ingredients in a bowl, cover and refrigerate until ready to serve.
3. Place chicken nibbles in a large bowl, drizzle over oil, salt and stir to coat. Place in a single layer on baking trays and place in hot oven. Cook for 25-30 minutes until cooked through and skin is crispy. Keep the oven on to glaze the nibbles.
4. While chicken is cooking, place remaining ingredients except coriander and chopped peanuts in a saucepan and heat gently. Whisk until combined and remove from heat.
5. Dip the cooked chicken nibbles in the sauce to coat and lay back on the oven trays. Place back in the oven for another 5-10 minutes until the glaze is lightly caramelised.
6. Serve with the pineapple salsa and satay sauce. Garnish with coriander and chilli.