Tuesday, January 11, 2005

Chicken & Chilli Pineapple

2 tbsp brown sugar
1 tbsp fish sauce
2 tbsp finely chopped chilli
2 tbsp pineapple juice/syrup
2 chicken breasts
1 pineapple

  1. Combine brown sugar, fish sauce, chilli and pineapple juice/syrup in a bowl. Set aside.
  2. Top and tail pineapple, then remove skin. Cut lengthwise into quarters. Place in marinade.
  3. Pre-heat a non-stick pan or pre-heat a little olive oil.
  4. Score chicken breasts lightly.
  5. Place chicken breasts in the hot pan and sear each side, turn heat to mid-heat and add pineapple slices.
  6. Add remaining marinade once chicken is cooked through and allow to cook for an extra couple of minutes. (note: due to the sugar content of the marinade it will burn if left unattended)
  7. Serve with salad or seasonal vegetables.