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SWEET CHILLI PINEAPPLE CHICKEN

EZ TURBO CHARCOAL STOVE
RS 12,500 RS 11,500

Sweet chilli pineapple chicken is a tantalising dish. The pineapple gives a tropical flavour to the succulent chicken cooked on the EZ Turbo Charcoal Stove using a barbecue grill or skillet.

You will need:

For the chicken

  • 4 chicken breast fillets
  • 1 tsp salt
  • 1 tsp pepper powder
  • 1 tsp turmeric powder
  • 4 pineapple rings (3/4-inch thick)

For the sauce

  • 2 large garlic cloves, crushed
  • 1 tsp cumin powder
  • 1 tsp chilli powder
  • 1 tbsp Worcestershire sauce
  • 1 tbsp light soya sauce
  • 2 tbsp sugar
  • 1/4 cup tomato paste
  • 1/3 cup water
  • 2 tbsp vegetable oil

For garnishing

  • Red chilli flakes
  • Thyme or coriander leaves (fresh or dried)
 
 

How to prepare:

  • Wing & tenderize the chicken breast fillets. Even thickness is best for even cooking.
  • Season chicken with salt, pepper and turmeric. Set aside.
  • Combine the sauce ingredients and bring it to boil in a saucepan over the Stove.
  • Divide the sauce: 1/3 for brushing; 2/3 for serving.
  • Brush the chicken (both sides) with the brushing sauce. Set aside for 30 minutes.
  • Prepare the grill on the Stove by brushing oil on the cold grates. Wipe off excess oil and heat the grill on high heat until it smokes and burns off the oil.
  • Place the chicken on the hot grill for 2-minutes on each side.
  • Reduce to low heat, brush with sauce, close with a lid, and cook for another 2-minutes on each side.
  • Repeat brushing both sides of the chicken with the sauce and flip until chicken is done (internal 790 C) Takes around another 8-10 minutes on each side.
  • Take off the grill. Rest the chicken on a plate and cover with foil to avoid drying out.
  • Brush the pineapple rings with sauce and char both sides on high heat for around 3-3 minutes on each side. Press down the pineapple rings to get the grill marks.
  • Plate each chicken breast fillets with a pineapple ring on top. Drizzle with serving sauce.
  • Garnish with chilli flakes and thyme or coriander leaves.
  • Serve with the reserved serving sauce and preferred sides. ENJOY!

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