Spicy Pineapple Chicken
Spicy Pineapple Chicken



  • 400g tin of pineapple slices in syrup
  • 8 chicken thighs, skin-on
  • For the Marinade
  • 1 chopped onion
  • 4 chopped garlic cloves
  • Thumb-sized piece of ginger, sliced
  • 1 tsp dried thyme
  • 1 tbsp lemon juice
  • ½ tsp chilli flakes
  • 3 cloves
  • Pinch each of cinnamon, nutmeg and white pepper
  • 1 tbsp soy sauce
  • 2 tbsp veg oil
  • 2 tbsp sugar
  • Make the marinade by popping the onion, ginger and garlic into a food processor with the herbs, lemon juice, chilli, cloves, cinnamon, nutmeg, pepper, soy sauce, veg oil, sugar and some black pepper. Add the juice from the pineapple can and whizz to a paste. Coat the chicken thighs with the marinade, and stick in the fridge for at least 2 hours, preferably overnight.
  • Preheat the oven to 170C. Place the marinated chicken in an oven dish, and pour the extra marinade all over the top. Top each thigh with a slice of pineapple, season again, then roast in the oven for 60 mins. Serve hot with rice and greens.
1 hr
4 serving

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