DUTCH WEST INDIAN CHICKEN IN PEANUT SAUCE
Serves 4
1 (227g) tin of pineapple slices in juice
1 tsp garlic salt
1 tbsp Worcestershire sauce
1 tbsp soy sauce
juice of 1 lemon
2 tbsp sunflower oil
4 skinless chicken breasts
1 (227g) jar of smooth peanut butter
chives to garnish (optional) & veg to serve
1. Strain juice from pineapple, cover and set rings aside in fridge. Mix juice together with garlic salt, Worcestershire sauce, soy sauce, lemon juice and oil. Pour over the chicken breasts and leave to marinate in the fridge overnight or for at least 6 hrs.
2. Remove chicken and place marinade in a pan with peanut butter. Heat gently, stirring, until thick and smooth. Brush over chicken; grill for 15 mins, turning and brushing with any remaining marinade, until chicken is golden and cooked through. Grill pineapple rings for final 5 mins.
3. Serve the chicken breasts garnished with the grilled pineapple rings and chives, on a bed of veg.