Cyprian de Cotiau's Grilled Chicken in a Pineapple
Prep Time: 30 minutes plus 2 - 3 hours Marinating time
Cooking Time: 15 minutes
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.
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.
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.