Sticky Pineapple Chicken
This very simple recipe will be enjoyed by everyone in the family.
Imagine a sticky sweet marinade coating a juicy piece of chicken… We juiced 2 pineapples to get enough juice for the sauce. You could use store bought pineapple juice or orange juice as an alternative.
The tarragon adds an unusually surprising-delicious flavour profile to this dish.
Sticky Chicken + Pineapple Sauce
Replace the pineapple juice with orange juice if pineapple juice or pineapples are not available. You could halve the sauce ingredients if you only want the marinade without the sauce to serve.
Ingredients
Sauce + Marinade
- 500 ml pineapple juice
- 100 ml honey
- 10 ml dried tarragon
- salt and pepper to taste
Other
- 6 chicken breast cut in half
- 300 g basmati rice optional - to serve
Instructions
- Prepare rice according to packaging instruction (optional). Heat the oven to 230C. or highest setting. Arrange chicken pieces on a rack over foil (to catch the drippings).
- Place all sauce ingredients in a saucepan and heat till honey disolves (approx 3 minutes).
- Baste the chicken breasts with the warm sauce. Grind some salt and pepper on top and place in the preheated oven. Bake for 10 minutes. Baste with sauce. Cook for another 10 minutes. Baste with sauce. And one or two times more.
- Once the chicken is nice and golden and the juices run clear, remove from the oven and rest for 10 minutes.
- While the chicken is resting, heat the remaining sauce for another 3 minutes. Serve chicken with warm sauce, over rice (optional).
Tried this recipe?Let us know how it was!
