- 4 large Chicken Breast
- 2 finely chopped Garlic
- 1 tin of sliced Pineapple
- 1 sliced red ChilliDeseed for less heat
- Juice from the tinned Pineapple
- 4 tbsp BBQ SauceI used a honey and BBQ sauce
- Good pinch of Black Pepper
- 1 tsp GingerFreshly chopped or ginger paste
- 1 tsp Coconut Oil
Sticky BBQ Pineapple Chicken
Whether you are having a BBQ or just fancy some summer vibe food, my Sticky BBQ Pineapple Chicken has got to be one of my favourites!
It’s super simple, super delicious and the crowd will LOVE it!
This recipe works perfectly with my stuffed sweet potatoes with roasted paprika chickpeas and zingy smashed avocado.
Give it a try today!
Top 3 Pineapple Facts
- Pineapples contain ‘bromelain enzymes’ which breaks down proteins, so you can use them to tenderise meat.
- Hawaii produces about 1/3 of all pineapples in the world.
- You should eat it within two days if it’s stored at room temperature and within about a week if it’s refrigerated for its best taste.
1. Flatten the chicken breast by wrapping it loosely in baking paper and flatten with your hands until 1-2cm thick. This will help them cook quicker.
2. Remove the pineapple slices juice and keep the juice in a cup.
3. For the Sticky BBQ Sauce add the BBQ sauce, ginger (can use ginger paste), seasoning and half the pineapple juice in a small bowl.
4. Add half the marinade to the chicken breast and leave until cooking. TIP - Try and marinade the chicken for at least 30 minutes (overnight is the best!)
1. Add coconut oil to your griddle pan on a high heat and cook for 4-5 minutes, until cooked though.
2. Once cooked, remove the chicken and add the pineapple slices and cook golden.
3. Add the rest of the marinade and chillies in the pan for 3 minutes until it thickens into a gloopy sauce!
4. Serve the chicken hot with the pineapples slices. This goes great with a summer salad and sweet potato.
BIFF, BOSH, NOSH!
Biff's Top Tips
1. Flatten the chicken breast helps them cook quicker...Duhhh.
2. Used tinned pineapple not fresh, it's cheap and easier.
3. Cooking the marinade on a high heat will thicken it up to a gloopy sauce.