Perfect PINEAPPLE

Pineapples are plentiful right now, so this week we’re COOKING and BAKING with this deliciously tangy fruit

- ESTHER MALAN

SALAD with FRESH PINEAPPLE & ROAST CHICKEN
SERVES 4 / PREPARATION: 15 MIN / COOLING: 1 HOUR / COOKING: ABOUT 20 MIN

INGREDIENTS:

Preheat the oven to 200°C. Grease a baking sheet with nonstick spray.

1 Chicken Lightly season the chicken with salt and pepper. Then season with the chicken spice and rub the oil all over the chicken.

2 Heat the oil in an iron pan until smoking hot and fry the chicken until lightly scorched on both sides. Remove from the pan, transfer to the prepared baking sheet and drizzle the lemon juice over.

3 Roast in the oven for 10-15 minutes or until the chicken is cooked through. Set aside to cool completely, then cut into slices or cubes and keep in the fridge until needed.

4 Salad Drizzle the lemon juice over the avocado. Add the rest of the ingredients to a large salad bowl, then add the chicken and toss lightly. Add the avo and serve immediately.

Quick TIP

You can use braaied pork chops (bones removed and cubed) or chicken portions  (deboned and shredded) instead of the roast chicken.

CHICKEN & PINEAPPLE BAKE
SERVES 4-6 / PREPARATION: 10 MIN / COOKING: 1 HOUR

INGREDIENTS: