| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Fruits | Food, Fresh | 1 | Servings | |
INGREDIENTS
| 2 | Chicken breasts, skin on | |
| 1 | Jar jerk seasoning | |
| Olive oil for basting | ||
| 1 | Pineapple | |
| 1 | Red pepper, deseeded | |
| 1 | Cucumber, peeled and | |
| deseeded | ||
| A sprig of fresh thyme | ||
| 2 | Passion fruit | |
| 1 | Pinches sea salt | |
| 1 | Pinches freshly ground black | |
| pepper | ||
| 1 | T | Demerara sugar |
| 1 | T | Olive oil |
| 1/2 | Lime, juice of |
INSTRUCTIONS
Score the chicken breasts skin-side up and smother liberally with the jerk seasoning, ensuring you get into the scored cuts as well. Leave to marinate for up to three hours - the longer you leave them, the better the flavour. 2 Cut the pineapple in half lengthways, cut out the flesh and reserve. You should be left with two hollowed out halves of pineapple. 3 Chop the pineapple flesh, pepper and cucumber into bite-sized pieces and place in a bowl. Strip the leaves off the thyme sprig, add to the salad and mix through. Pack each pineapple half high with salad. 4 Place the marinated chicken breasts on hot coals or on a hot grill and cook for 5-7 minutes on each side or until cooked through. Baste occasionally with olive oil to add to the charred flavour. 5 For the Dressing: Scoop out the pulp of the passion fruit into a bowl. Add the salt, pepper, sugar, olive oil and lime juice, and mix thoroughly. 6 By now the chicken breasts should be cooked. Take them off the coals and cool slightly. Slice on the diagonal into 4-5 pieces and lay a breast over each pineapple half. Spoon over the passion fruit dressing and serve immediately. Converted by MC_Buster. Recipe by: Fresh Food Converted by MM_Buster v2.0l.
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