Rick Stein

Cyprian de Cotiau's Grilled Chicken in a Pineapple

Prep Time: 30 minutes plus 2 - 3 hours Marinating time
Cooking Time: 15 minutes

Serves 4

2 chicken breasts, skin-on
1 small jar jerk seasoning
Olive oil for basting
1 large pineapple
1 red bell pepper de-seeded
1 small cucumber, peeled and de-seeded
1 sprig of fresh thyme

For the Dressing:
1 passion fruit
Pinch of sea salt
Pinch of freshly ground black pepper
1 tablespoon brown sugar
1 tablespoon olive oil
Juice of ½ lime

To Marinate the Chicken:
Score the chicken breasts skin-side-up and then smother them liberally with the jerk seasoning, making sure you get into the scored cuts as well. Leave to marinate for up to three hours - the longer you leave them the better the flavor.

To Prepare the Pineapple:
Cut the pineapple in half lengthwise and then cut out the flesh and reserve. You should be left with two hollowed out halves of a pineapple.

To Prepare the Salad:
Chop the pineapple flesh, the pepper and the cucumber into bite-sized pieces and place in a bowl. Strip the leaves off the sprig of thyme and add to the salad, mixing thoroughly. Pack each pineapple half high with the salad.

To Cook:
Place the marinated chicken breasts on a grill over hot coals or under a hot broiler and cook for 5 -7 minutes on each side or until cooked through. Baste occasionally with olive oil to add to the charred flavor.

For the Dressing:
Scoop out the pulp of the passion fruit into a bowl. Add the salt, pepper, sugar, olive oil and the lime juice. Mix thoroughly.

And Finally:
By now the chicken breasts should be cooked. Take them off the coals and let them cool slightly. Slice them on the diagonal into 4 - 5 pieces and then fan out the pieces of one breast over each pineapple half. Spoon over the passion fruit dressing and serve immediately.