Tuesday 3 June 2014


It's been almost three weeks that I have been away since my last post. Happy to be back finally with this very simple, yet delicious Asian style Char-grilled Pineapple Chicken. Healthy eating does not need to be boring. You can spice it up with layers of flavour and still enjoy a palate full of scrumptiousness. 
But first of all my question is, do you like Pineapples? For me, Pineapple is one of my favourite fruits. It is such a versatile fruit isn't it? It is delicious as a snack or on breakfast cereals, and on the other, excellent for grilling, baking, in desserts and drinks. Did you know, pineapples have an enzyme that helps in tenderizing meat? gosh! what a winner.

In this recipe you can use fresh fruit cut into chunks, but I have used canned pineapple rings. I like the sweetness and the texture of the fruit soaked in the syrup and most of all it is convenient. In a busy household like mine, there is no time for all the dramas of cutting and chopping the whole fruit. If you wish to use fresh pineapple chunks undoubtedly go for it. 

I have used a chargrilling pan to grill the chicken and pineapple chunks, you may use a BBQ grill or just a lightly greased non stick frying pan. What you could do, I did not, before marinating just lay your chicken pieces on one side of  a large baking sheet or a plastic wrap and cover them with the other side of the sheet or wrap and give your chicken chunks a few bashing (don't go crazy with it;)) just a light bashing with a rolling pin or a meat tenderizer. This will flatten and tenderize the meat pieces and help in even cooking.

The recipe and ingredients are as follows:

For the Chicken:

I have used 3 thigh fillets. You may use chicken breast portions as well.

1-2 fresh garlic cloves crushed and minced

seasoning of salt and white pepper

2 tablespoon juice of pineapple (from the can)

1 teaspoon light soya sauce

1 teaspoon Kecap Manis or any sweet soya sauce

1/2 red chilli (seed removed and minced)-(adults only)- not recommended for kids

minced coriander leaves (1 tablespoon)

juice of lemon (a wedge)

2 tablespoon of cornflour.

Kitchen Tong

Chargrilling pan (highly recommended)

mix and marinade with all ingredients ( except for the cornflour) cover and keep aside. I marinated my chicken for about 2-3 hours. More, the merrier. Overnight is best. (Remember, tenderizing your chicken just before marinating).

Now drain the excess marinade in a separate bowl (preserve the left over marinade to be added in the sauce later) and coat the chicken with the cornflour. Heat a chargrilling pan on medium to high and place your chicken pieces on the grilling pan. Cook each side on medium flame for atleast 3-4 minutes or until the meat looks charred and almost cooked through. Use a kitchen tong to flip your chicken pieces. Once your chargrilled chicken is ready set aside.
For the gravy:

1 can pineapple rings
1 tablespoon any cooking oil (olive, canola, peanut, sesame oil)
1 qtr spanish onion chopped finely
2 spring onion whites slit diagonally as in the picture
1/2 of red and green capsicum chopped into cubes
1 medium carrot sliced diagonally. 
1/2 red chilli and sliced. Other half you may use for garnishing. If you do not want the heat from the chillies, but yet use it for flavour slit from the middle and remove the seeds. Now mince or slice as required (not recommended for kids)
2-3 cloves of garlic finely chopped or minced.
A non-stick wok or a skillet, a chinese wok is excellent for a dish like this.

for the sauce:
in the bowl of the left over marinade mix 1 tablespoon of light soyasauce, 1 tablespoon of kecap manis ( or sweet soya sauce), 1 tablespoon of sweet chilli sauce..(ohh, my mouth is watering already !;P). Mix everything well and set aside.

1-2 teaspoon  honey, juice of lemon ( a wedge or two)

fresh coriander leaves, or spring onion greens and red chilli for garnishing.

Step 1. Heat oil in a wok or a pan, add garlic, red chilli, onion and spring onion. Sauté for 1 minute or so until fragrant

Step 2. Add the carrots and capsicum. Sauté for another 2 minutes.

Step 3. Add your chargrilled chicken, give it a good coating with the onion, garlic and chilli , now add the sauce. Coat your chicken pieces well, cover on low to medium heat for about 4-5 minutes, The veggies should not be overcooked and should still mentain their crunch!

For the Pineapples:
Step 4: Meanwhile reheat your chargrilling pan in which you had cooked your chicken, once hot on medium place your pineapple rings on pan, cook each side for 2-3 minutes until they look charred . Take care not to burn them too much else they will turn bitter. Once ready slice them roughly and add to your chicken. 

Step 5: Mix your chargrilled Pineapples gently with the chicken and sauce to coat. Drizzle 1 -2 teaspoon of honey and lemon juice. Turn off heat. Allow to rest atleast for 2-3 minutes.

Step 6 : Garnish with some coriander, more chillies, and spring onion greens if you like.

Your Chargrilled Pineapple Chicken is ready to be served. Enjoy on rice, noodles, or may be sandwich in between burger buns or simply wrap into a tortilla!

This dish will not have a very heavy gravy. It is a semi dry dish, with the spicy thick sauce clinging onto the chicken, pineapples and the veggies, simply Yummm!

For those of you, who are not using a chargrilling pan, you may simply add the pineapple chunks (canned variety) straight after adding the chicken. If you wish to use fresh Pineapple chunks you may want to add them before you add the chicken pieces. I personally would recommend the canned variety for this recipe. Simple, easy to use and loads od flavour.

Pineapples are rich in Vitamin C , have loads of dietary fibre and manganese. Manganese is good for our bones and brain development. For a Kid friendly recipe just leave out chillies whereever it's been added ( I have highlighted in red) and your kiddos will love this one. Pineapples can sometime cause allergy so please be careful before offering to your little ones.

Enjoy and have a wonderful week ahead !

Dear readers, thank you for stopping by. If you like this post  leave a feedback. For regular updates on more mouth-watering and exclusive recipes  "LIKE" my page on facebook

With deep care

EAT as you LIKE..


  1. Pineapple and chicken goes very well together, love your platter.

  2. that sounds really yum... in love with the pictures... really good... :)

  3. Looks too tempting..love the flavours..happy to follow you..do visit my space when free I'll be happy if you follow me back..

    1. thanks for visiting my space.. following you too :)


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