Ease of preparation rating: Easy
Yield: 4 servings
Ingredients:
For the chicken:
8 boneless, skinless chicken thighs
For the pineapple:
1 pineapple, peeled, sliced, divided
3 tablespoon (45 ml) Chinese five spice, divided
1 teaspoon (5 ml) cayenne powder, divided
For the sauce:
1 cup (240 ml) barbeque sauce
2 ½ teaspoons (12.5 ml) soy sauce
1 large garlic clove, minced
1 teaspoon (5 ml) fresh ginger, grated
1 tablespoon (15 ml) fresh lime juice
1 tablespoon (15 ml) fresh orange juice
1 tablespoon (15 ml) honey
1 tablespoon (15 ml) hot sauce
1 birds eye chili
1 teaspoon (5 ml) sesame oil
For the salad:
2 cups (470 ml) arugula
2 shallots, finely chopped
2 tablespoons (30 ml) extra virgin olive oil
Special equipment:
Tin foil, for wrapping and cooking chicken
Method:
For the pineapple:
Turn barbeque to high heat or 400 F (205 C).
Season the pineapple slices with half the Chinese 5 spice and half the cayenne powder.
Grill the pineapple slices turning to create hash marks.
Let the pineapple cool and slice into ¼ inch pieces.
For the sauce:
In a food processor combine barbeque sauce, soy sauce, garlic, ginger, lime juice, orange juice, honey, hot sauce, birds eye chili, and sesame oil. Blitz
For the chicken:
Preheat the grill to high or 400 F (205 C).
Season each piece of chicken with half the Chinese 5 spice and half the cayenne powder.
Oil the grill, place the chicken on the grill skin side down cook for 20 seconds then turn and cook an additional 30 seconds to create a crosshatch pattern.
Set the chicken aside to cool slightly.
Fold each piece of chicken around 1 piece of the grilled pineapple.
Turn on half of the grill to medium or 350 F (175 C).
Drizzle a few tablespoons of sauce on the bottom of the tinfoil packet to prevent sticking.
Place 4 pieces of chicken wrapped pineapple in each packet.
Over each piece of chicken wrapped pineapple, pour the sauce.
Close the packets of tinfoil tightly so the contents are covered and secure.
Barbeque on the unlit side of the grill, using indirect heat, with the lid closed.
Cook for approximately 20 minutes, or until an internal temperature of 165 F (74 C).
For the salad:
Combine ¼ the pineapple into a bowl with arugula, shallot, and extra virgin olive oil, toss and place into a serving bowl
To serve:
Remove the chicken from the packets place on a platter.
Top with some of the reserved sauce from the packets.
Serve with the bowl of salad.
Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.
