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🏝
CORIANDER AVO SALSA:
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.