CRUSH PINEAPPLE RECIPE RECIPES

Steps:

• Prepare your pineapple salsa ingredients then combine everything in a glass bowl and set aside in the fridge.
• Chop the chicken, pat dry with a paper towel, and season lightly with sea salt and pepper.
• Preheat your oil in a large skillet over medium heat. Add in the chicken and cook in several batches to avoid overcrowding the pan. This helps to get those nice crisp edges and tender insides.
• Saute until nicely golden brown and cooked through.
• In a large bowl, whisk all of your pineapple sauce ingredients together really well.
• Once the chicken is finished cooking place it all back into the hot skillet over medium heat then drizzle in your pineapple sauce. Stir frequently with a wooden spoon and allow the sauce to thicken a bit and to completely coat the chicken.
• Serve your chicken with sauce over cooked brown rice, quinoa, or cauliflower rice, then top with a big spoonful of your fresh pineapple salsa, fresh cilantro, limes wedges, and shredded coconut.
• Enjoy!

Steps:

• 1. Gently heat the curry powder, cumin and turmeric for 1 minute in a dry pan on a medium heat.
  2. Deseed 2 chillies and peel the garlic and ginger. Place in a blender with the toasted spices and coriander (reserving a few nice leaves in a bowl of cold water for later).
  3. Add the peanut butter, soy sauce, the green parts of the spring onions, the zest of 2 limes and the juice of 3. Blitz until almost smooth, loosening with a few splashes of water, if needed, then taste and season to perfection.
  4. Cut each chicken thigh into 4 pieces and toss with half the satay sauce. Divide and thread onto 4 skewers and marinate in the fridge for at least 2 hours, but preferably overnight.
  5. If you’re using a barbecue, get it going 1 hour before you want to cook. If you’re using a griddle pan, cut your wooden skewers to fit and preheat the pan.
  6. Get a garnish plate together – drain the coriander leaves, finely slice the whites of the spring onions, finely slice the remaining chillies and wedge up the remaining lime. Toast the peanuts in a dry pan until golden, then crush and add to the plate.
  7. When you’re ready to cook, oil and lightly season the chicken on both sides, then place on your medium-hot barbecue or griddle pan. Cook for around 15 minutes, or until beautifully gnarly and golden, turning regularly.
  8. Serve on a platter with the rest of the sauce on the side. Sprinkle over the garnishes and slice up some nice ripe wedges of watermelon or pineapple to serve on the side – heavenly.