Fruity Chicken with Pineapple Salsa


“A delicious combination of sweet and spicy in this quick to prepare, tasty dish”


8 free-range chicken thighs (bone in, skin on)⁠
Half to two-thirds of a jar of Chilli and Pineapple Chutney ⁠
4 banana shallots (or 2 red onions), sliced into quarters⁠
2 tbs olive oil⁠
Sea salt and black pepper⁠
Coriander leaves (half a small bunch)⁠

Pineapple Salsa
1 small pineapple, diced⁠
2 fresh red or green chillies, finely chopped⁠
1 red, yellow or green pepper, finely chopped⁠
1/2 red onion, rinsed in cold water, finely chopped⁠
Small bunch of coriander, leaves chopped (stems too, if you wish)⁠
½ pomegranate (kernals)⁠
1 or 2 limes, zest and juice⁠

1/2 tsp sea salt ⁠
Olive oil⁠


 Mix the chutney and olive oil in a non-reactive bowl with ½ tsp sea salt and a generous grind of black pepper, then add the chicken and mix thoroughly. Leave to marinate for a couple of hours (ideally overnight).⁠

Heat the oven to 190 C / 160 C fan. Place the chicken and onion in an oven-proof dish large enough to accommodate the chicken in one layer. Drizzle the chicken with a little more olive oil.⁠

Roast for 45 minutes, until the chicken is golden and cooked thoroughly.⁠ Sprinkle with coriander. While the chicken is cooking, mix the chutney ingredients together, season to taste.

Serve with pitta or flatbreads and a green salad.

 Recipe from:

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