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  • Writer's pictureLucie Ellis

57. Pineapple Chicken & Salsa

Found a pineapple marinade recipe in a Donna Hay pull out and ran with it. Used frozen pineapple and it worked so that makes things easy, and my favourite bit of the chicken: THIGHS. Sort of a Caribbean theme in keeping with yesterday’s ribs too.

For 2:

4 chicken thighs

200g chopped pineapple

60ml golden rum

30ml lemon juice

2 cloves garlic, crushed

2tsp coriander seeds

1tsp salt

25g caster sugar

40g honey


Whiz all the ingredients except the chicken and the honey in a food processor til puréed then tip a third onto the chicken, cover and chill for half an hour. Put the rest in a saucepan with the honey, bring to the boil then simmer for about 15 minutes til reduced.

Cook the marinated thighs on a bbq or grill til cooked through, 15-20 minutes.

Serve with the sauce, coconut rice, and coriander avo salsa for a tropical supper🏝


Half an avocado

Small bunch of coriander

Handful cherry tomatoes

1 small shallot

1 red chilli

Juice of a lime


Dice the avo, quarter the tomatoes, pick and roughly chop the coriander, and finely chop the shallot and chilli.

Put the shallot in a bowl with the lime juice and a good pinch of salt and leave for 10 minutes then gently stir through the rest of the ingredients.

For the coconut rice place 1 small mug full of basmati in a pan with the same mug full of coconut milk and another same measure of water. Add a teaspoon of salt, bring to the boil, cover with a lid and turn the heat down low and leave for exactly 8 minutes. Turn the heat off and let the rice sit for 5 more minutes then fluff up with a fork.

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