Hav O Pineapple Cocktail Recipe
twitterfacebook
pineapple

Herb/Orange Chicken w Pineapple & Capsicum

Contributed by Anita

Ingredients

Herb and Orange Chicken Ingredients:

  • 2 chicken breasts (cut through or left whole)
  • 1 orange, juiced
  • 2 cloves garlic, crushed
  • 2 sprigs parsley, chopped
  • 6 chives, chopped
  • 3 oregano leaves, chopped
  • 18 leaves basil, chopped
  • 1 tablespoon honey

Pomegranate, Orange and Baby Spinach Salad Ingredients:

  • 2 handfuls baby spinach
  • 1/2 pomegranate, seeded (60 seeds juiced or popped to get 2 teaspoons)
  • 2 orange (1 segmented, 1 juiced)
  • 1 teaspoon caster sugar

Pineapple and Capsicum Salsa Ingredients:

  • 1 red capscium, diced
  • 2 slices pineapple diced
  • 1-2 slices pineapple, cut into quarters (optional – for cooking with the chicken to get caramelised pineapple)

Method

For the Herb and Orange Chicken:

Place all ingredients in a bowl and marinate overnight.

Heat a non-stick pan on medium/high and cook the chicken on both sides, until cooked through. (Slice the chicken through the middle, if you would prefer to make the cooking easier and quicker)

For the Pomegranate, Orange and Baby Spinach Salad:

Place the washed baby spinach on a plate. Mix the sugar with the juice of half the orange and the teaspoon of pomegranate juice for dressing. Place the orange segments and pomegranate seeds on the spinach. Pour dressing over salad.

For the Pineapple and Capsicum salsa:

Place combined capsicum and pineapple on the cooked chicken.

If you are caramelising some pineapple, add it to the pan with the half cooked chicken (so it’s not cooking in raw meat juice), or cook separately on medium heat until both sides of the pineapple are caramelised.