| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Fruits |
|
Fresh, Food |
1 |
servings |
INGREDIENTS
| 2 |
|
Chicken breasts; skin on |
| 1 |
sm |
Jar jerk seasoning |
|
|
Olive oil for basting |
| 1 |
lg |
Pineapple |
| 1 |
|
Red pepper; deseeded |
| 1 |
sm |
Cucumber; peeled and deseeded |
|
|
A sprig of fresh thyme |
| 2 |
|
Passion fruit |
| 1 |
|
Pinches sea salt |
| 1 |
|
Pinches freshly ground black pepper |
| 1 |
tb |
Demerara sugar |
| 1 |
tb |
Olive oil |
| 1/2 |
|
Lime; juice of |
INSTRUCTIONS
FOR THE DRESSING
1 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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