West Indian Chicken
- 4 chicken portions about 6 oz each, skinned
- 1 teaspoon curry powder or to taste
- 1 teaspoon ground ginger
- 8 oz can pineapple chunks in natural juice
- 1 green pepper seeded and chopped
- salt and pepper
- Score the flesh of the chicken portions with a sharp knife. Mix the curry powder and ginger together and rub into the chicken flesh.
- Place the chicken portions in a shallow dish and pour over the pineapple juice from the can. Leave to marinate for 2 hours.
- Put the chicken portions under a hot grill and cook for about 20 minutes until tender, turning frequently and using the marinade to baste and prevent burning.
- Put the pineapple chunks, remaining marinade and chopped pepper into a blender and liquidize until smooth. Pour the puree into a pan and heat through. Taste and adjust the seasoning.
- Arrange the grilled chicken portions on a warmed serving dish and pour the sauce over or serve it separately. Serve with a green salad.
- Although the pineapple is native to the Guyanas and Brazil, it has been grown in Jamaica for many years. Fresh fruit is used there to make this chicken dish but the canned variety involves less preparation.
Calories: 292 kcal
Carbohydrates: 11 g
Protein: 22 g
Saturated Fat: 5 g
Trans Fat: 1 g
Cholesterol: 87 mg
Sodium: 83 mg
Potassium: 355 mg
Fiber: 1 g
Sugar: 9 g
Vitamin A: 305 IU
Vitamin C: 31 mg
Calcium: 28 mg
Iron: 2 mg