Skillet Grilled Pineapple Chicken

 49. Skillet Grilled Pineapple Chicken

Ingredients: -

1. Chicken - 1kg (Preferably Breast)

2. Salt - as req

3. Garlic Paste - 80gm

4. Lime juice - 15ml

5. Brown sugar - as req

6. Chilli powder - 10gm

7. Soy sauce - 2 tablespoon

8. Tomato sauce - 1 tablespoon

9. Peri Peri powder - 8gm 

10. Sunflower oil - as req

11. Butter - For searing 

12. Pineapple - 6 to 8 pieces (Round cut without stem)

13. Spring onion - 3nos FC

14. Green chilli - 2nos

15. White pepper powder - 10gm

Preparation:- 

1. First wash the chicken thoroughly and dry it with tissue paper or a cloth 

2. Next take a fork and poke the chicken breast on all sides

3. Now add the Garlic paste, Lemon juice and salt. Give it a gentle mix and allow it for 20 mins.

4. After 20 mins add the Chilli powder and add both the sauces simultaneously and give a nice mix.

5. Followed by that add the peri peri and white pepper powder. Then add the oil and rub everything over the chicken. 

6. Now take a separate pot layer the pineapple at the bottom and followed by add the chicken breast one by one with marinade and allow it to rest for a minimum of 8 hours in the fridge.

7. When you rest it for 8 hours the pineapple and chicken will emit water from it and that is going to be the sauce for this recipe.

8. So after the 8 hours take two pans simultaneously and add butter to it for searing. Now sear the chicken in one and pineapple in one. 

9. Once done, Keep the pot which you used for the marination with the sauce. Now add a little water and cook it until it forms a jus. 

10. Now layer the chicken and pineapple in a dish and pour the jus on the top and top it with freshly chopped green chilli and spring onion. 

11. You can also mix the chicken and pineapple with the sauce and serve.

Tips:- 

1. You can replace the chicken with the meat of your choice as well.

2. You can modify the spice level as per your preference.

3. Poking the meat is a must-do step in this recipe. 

4. You can add the chilli when you make the jus too. 

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