Place a griddle pan on a medium heat to warm up. Drain 1 x 220g of pineapple rings, reserving the juice. 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. 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. 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). Place the pineapple rings on the griddle until golden and bar-marked on both sides, then remove to a board. 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. Roughly chop the pineapple rings and add to the platter. Finely slice 1 bunch of fresh coriander (30g) and pick and finely slice 1 bunch of fresh mint (30g), then add to the platter, reserving a small handful for garnish. Add the drained veg and noodles, and toss everything together. Slice the chicken 1cm-thick, drizzle with 1 teaspoon of sesame oil and 2 teaspoons of sesame seeds, season, then toss to coat. Toss the chicken with the noodles, scatter over the reserved herbs and finely slice and sprinkle over ½ a fresh red chilli.