Pineapple Chicken

This has become one of my favourite recipes of late. It’s a super easy one-pot-wonder packed full of fresh flavours.

Pineapple Chicken

Serves 3-4

As you can see in the photo, I’ve used large chicken portions. So size will determine the amount you need and also the cooking time.

Ingredients:
6 chicken portions with skin on (thighs, drumsticks etc)
2 garlic cloves
1 onion, roughly chopped
2 tsp curry powder
2 tsp cumin
1/2 tsp paprika
2 tbsp  of olive oil
1/2 cup Homemade Chicken Stock (doesn’t matter if it’s frozen)
1 small ripe pineapple, flesh chopped into chunks
fresh parsley to serve

Method:

Preheat the oven to 180°C.

In a large roasting dish, place chicken in bottom and place the rest of the ingredients (except the fresh parsley) over the chicken. Mix it all together with your hands ensuring the spices and olive oil is covering the chicken.

You may need slightly more or slightly less time depending on the size of the chicken portions you use.

Bake for 1 hour. Turn the chicken pieces over twice so it bastes in the juices and the skin becomes a beautiful crispy brown.

Top with the fresh parsley.

Serve over steamed peas with a hint of chopped fresh mint and/or salad.