Grilled chicken in a pineapple
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Chicken breasts; skin on | |
| 1 | small | Jar jerk seasoning |
| Olive oil for basting | ||
| 1 | large | Pineapple |
| 1 | Red pepper; deseeded | |
| 1 | small | Cucumber; peeled and deseeded |
| A sprig of fresh thyme | ||
| 2 | Passion fruit | |
| 1 | Pinches sea salt | |
| 1 | Pinches freshly ground black pepper | |
| 1 | tablespoon | Demerara sugar |
| 1 | tablespoon | Olive oil |
| ½ | Lime; juice of | |
Directions
FOR THE DRESSING
1 Score the chicken breasts skin-side up and smother liberally with the jerk seasoning, ensuring you get into the scored cuts as well. Leave to marinate for up to three hours - the longer you leave them, the better the flavour.
2 Cut the pineapple in half lengthways, cut out the flesh and reserve. You should be left with two hollowed out halves of pineapple.
3 Chop the pineapple flesh, pepper and cucumber into bite-sized pieces and place in a bowl. Strip the leaves off the thyme sprig, add to the salad and mix through. Pack each pineapple half high with salad.
4 Place the marinated chicken breasts on hot coals or on a hot grill and cook for 5-7 minutes on each side or until cooked through. Baste occasionally with olive oil to add to the charred flavour.
5 For the Dressing: Scoop out the pulp of the passion fruit into a bowl.
Add the salt, pepper, sugar, olive oil and lime juice, and mix thoroughly.
6 By now the chicken breasts should be cooked. Take them off the coals and cool slightly. Slice on the diagonal into 4-5 pieces and lay a breast over each pineapple half. Spoon over the passion fruit dressing and serve immediately.
Converted by MC_Buster.
Recipe by: Fresh Food
Converted by MM_Buster v2.0l.