BBQ Chicken & Pineapple
If you’ve never barbecued fruit, now’s the time. Sticky, juicy and absolutely bursting with flavour, BBQ pineapple is the perfect flavour combination for that summer staple, chicken. We’ve used Waitoa chicken again, as it’s tasty, made in NZ so you know what you’re getting – and of course it’s free range too.
Just add a good chipotle sauce and you’re in heaven!
Cooking Time: 1 hour Serves: 4
1 Waitoa chipotle and maple butterflied chicken
1 fresh pineapple
a few basil leaves
For the green salad:
1 baby cos lettuce, leaves separated, washed and dried
½ red capsicum
½ yellow capsicum
1 Lebanese cucumber
2 spring onions, trimmed
1 tablespoon olive oil
splash cider vinegar
salt and freshly ground black pepper
- Preheat the barbecue until medium-hot (180°C).
- Cut the butterflied chicken into 4 pieces and place on the hot barbecue. Close the lid and barbecue for 20 minutes, then lower the heat (160°C), and barbecue for a further 30-40 minutes, turning the chicken occasionally.
- Meanwhile prepare the pineapple. Using a serrated knife, remove the skin from the pineapple. Cut in half lengthwise (wrap one half and place in the fridge for another use), and cut out the core. Slice into thick slices.
- Place the pineapple slices on the barbecue, 10-15 minutes before the chicken is cooked. Turn pineapple halfway through to give you chargrill marks on both sides.
- To make the salad, place the baby cos lettuce leaves in a salad bowl. Slice the capsicum into thin slices and add to the bowl. Using a vegetable peeler, cut the Lebanese cucumber into thin strips, placing in the bowl as you cut. Thinly slice the spring onion and add to the bowl. Drizzle in the olive oil, a splash of vinegar and season with salt and freshly ground black pepper.
- Arrange chicken on a serving plate with the pineapple slices, basil leaves and chipotle sauce. Serve with the salad.