Ingredients serves 4:
4 large boned half breasts of chicken, 4 tablespoon water, 2 tablespoon cooking or olive oil, 1 tablespoon red wine-vinegar, 2 red onions, salt, ground black pepper, 2 tablespoon cooking or olive oil for the grilling
Spicy Pineapple: 1 large fresh or 17 2/3 oz/50 dkg canned pineapple, 1 each small red and green bell
pepper, 1 small red onion, 4-5 tablespoon 100 % pineapple juice (can use the juice from the canned pineapple), 4-5 tablespoon limejuice, 3 tablespoon fresh minced coriander, salt, 1 level teaspoon “Strong Steven” hot cherry pepper paste
Cut the boned chicken breasts in half horizontally and unfold them, as if opening a book, pound them flat. Mix the water, vinegar and oil. Slice the red onions into 3/4”/1/2 cm rounds, do not pull them apart into circles. Add to the marinade, coat the chicken breasts in it, cover and refrigerate overnight. On the day of grilling, first prepare the spicy pineapple. Dice the pineapple, two kinds of bell peppers and the red onion into 3/4”/1/2 cm cubes. Put into a bowl, season with the lime and pineapple juices, sprinkle the minced coriander on top, salt lightly, and fire up with “Strong Steven” hot cherry pepper paste. Drain the marinated chicken breasts along with the onions and roast in an oiled heated skillet or on top of a grill for 5-6 minutes, salting and peppering them lightly, turning them over at half time. When ready to serve, place the grilled onions on one-half of the breasts and the pineapple on the other.
Preparation time: 30 minutes + marinade
Calories per serving: 355
Skill: Easy to prepare