This dish was once experimented upon and slightly tweaked with in accordance to my taste. You could try the original dish or add the optional ingredients I used for a different flavor all together. Warning! Make sure you adjust your ingredients so that it suits your taste or else it might become a tad bit spicy or bland.
Happy Cooking!!
Ingredients
· 1/4 cup extra-virgin olive oil
· 1 small onion, finely chopped
· 1 clove garlic, finely chopped
· 1/2 cup honey
· 2 teaspoons hot pepper sauce
· 1/2 teaspoon chili powder
· 1 teaspoon lemon juice
· 8 skinless, boneless chicken breasts
· Salt
· 1 pineapple peeled, cored and cut into 8 thick rings
· 1 tbsp Soya sauce (optional)
· 150 ml Red wine (optional)
Directions
1. In a small saucepan, heat 1 tablespoon olive oil over medium heat. Add the onion and garlic and cook, stirring, until translucent and beginning to brown, 6 to 8 minutes. Add the honey, hot pepper sauce and chili powder (soya sauce optional) and simmer for 1 minute (you could add the red wine here if you want). Remove from the heat, stir in the lemon juice and set aside.
2. Preheat a grill or large grill pan to medium-high. Rub the chicken with the remaining 3 tablespoons olive oil and season with salt. Grill until well marked, about 7 minutes. Flip and cook until the bottoms are well marked and the chicken is cooked through, another 2 minutes. Transfer to a plate and brush with the reserved honey glaze. Cover with foil and let rest for 5 minutes.
3. Meanwhile, grill the pineapple until well marked on one side, about 4 minutes, then flip and cook for another 2 minutes. Serve with the chicken.
This recipe could become your main course if you increase proportions or it can be a side dish to be served along with the main course.
Go on experiment and make those taste buds tingle!
P.S. you could always make it extra spicy and tangy by using Tabasco and Worcestershire sauce.
-Nihalika Chaudhari
Happy Cooking!!
Ingredients
· 1/4 cup extra-virgin olive oil
· 1 small onion, finely chopped
· 1 clove garlic, finely chopped
· 1/2 cup honey
· 2 teaspoons hot pepper sauce
· 1/2 teaspoon chili powder
· 1 teaspoon lemon juice
· 8 skinless, boneless chicken breasts
· Salt
· 1 pineapple peeled, cored and cut into 8 thick rings
· 1 tbsp Soya sauce (optional)
· 150 ml Red wine (optional)
Directions
1. In a small saucepan, heat 1 tablespoon olive oil over medium heat. Add the onion and garlic and cook, stirring, until translucent and beginning to brown, 6 to 8 minutes. Add the honey, hot pepper sauce and chili powder (soya sauce optional) and simmer for 1 minute (you could add the red wine here if you want). Remove from the heat, stir in the lemon juice and set aside.
2. Preheat a grill or large grill pan to medium-high. Rub the chicken with the remaining 3 tablespoons olive oil and season with salt. Grill until well marked, about 7 minutes. Flip and cook until the bottoms are well marked and the chicken is cooked through, another 2 minutes. Transfer to a plate and brush with the reserved honey glaze. Cover with foil and let rest for 5 minutes.
3. Meanwhile, grill the pineapple until well marked on one side, about 4 minutes, then flip and cook for another 2 minutes. Serve with the chicken.
This recipe could become your main course if you increase proportions or it can be a side dish to be served along with the main course.
Go on experiment and make those taste buds tingle!
P.S. you could always make it extra spicy and tangy by using Tabasco and Worcestershire sauce.
-Nihalika Chaudhari