Ingredients
For the marinade
50g Tinned pineapple
3 satsumas or 2 oranges
3 limes
2 tbsp white wine vinegar
20g Sugar
20g Salt
3 tsp dried chilli flakes
2 tsp smoked tomato paste
2 tsp Dried oregano
3 tsp Dried garlic powder
3 tsp Ground cumin
1kg chicken thighs skinless and boneless
250g Tinned pineapple
For the salsa
1 red onion peeled and chopped
1 Green chili
3 Limes
1/2 garlic clove
400g Tomatillo chopped (if using tomatoes, remove the seeds and chop)
2 tbsp Extra virgin olive oil
Salt and pepper
1 handful coriander
12 small soft wheat tortilla wraps
1 handful of fresh coriander leaf
100ml Sour cream
70g Crumbled feta cheese
2 Limes cut into wedges
Here’s how
Place all the marinade ingredients into a jug and blend together using a blender or you can use a food processor.
Place the chicken and pineapple onto a baking tray and pour over half of the marinade.
Using your hands rub the chicken to help get the marinade all over the chicken for maximum flavour.
Place the chicken into the fridge for 1 hour.
Preheat the grill and cook the chicken for 15-20 minute or until cooked, then remove from the grill and place the chicken and pineapple into a large saucepan.
Pour the remaining marinade over the cooked chicken and cook on a medium heat until the liquid reduces by at least half.
While the chicken is simmering, it’s time to make the salsa.
Chop the red onion as finely as possible, also chop the garlic and green chili.
Squeeze the limes over the red onion to pickle them.
Add the chopped tomatillo or tomatoes if using them.
Pour in the olive oil, add the coriander and season with a little salt and pepper.
When the chicken is tender and the sauce has reduced, serve up with soft wheat tortilla wraps, the salsa, fresh coriander and crumbled feta.
Always finish with a squeeze of fresh lime to bring it all to life.
