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Spicy chicken with tomato, red onion & pineapple salad
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2 x packs corn-fed chicken thighs
1 large Supersweet Pineapple, halved lengthways
250g pack Waitrose Duchy Organic Vine Tomatoes, halved and deseeded
1 red onion, finely chopped
1 lemon, juiced
28g pack coriander, roughly chopped
50ml Frank’s Red Hot Original Sauce
1 tbsp runny honey
1 tbsp sunflower oil
300ml soured cream
25g pack chives, finely chopped
1. Preheat the barbecue (or heat the oven to 200°C, gas mark 7). Roast the chicken thighs, skin-side up, in a baking tray for 20-25 minutes, or until thoroughly cooked, the juices run clear and there is no pink meat.
2. Meanwhile, scoop the fruit from the middle of the pineapple. Discard the core. Roughly chop, together with the tomatoes. Mix with the red onion, lemon juice, coriander and ¼ tsp salt. Set aside. In a separate bowl, mix the hot sauce with the honey and sunflower oil.
3. Brush the chicken skin with ½ the hot sauce mixture, then transfer to the barbecue and cook for 3-5 minutes more. Repeat the process with the underside, brushing the flesh with the remaining hot sauce then cooking for a final 3-5 minutes.
4. When ready to serve, spoon the salad back into the pineapple halves, then mix the soured cream and chives together and season. Serve both with the chicken.
Typical values per serving:
This recipe was first published in Tue Jun 15 14:04:06 BST 2021.