Pineapple Chicken

Monday...what shall I make for dinner?

I have a joke with a few friends who like to plan their weekly meals - I am not a meal planner...would love to be...but nope I am not...I cant!!...I love to look in the fridge and create a meal...So this is for you my lovely meal planning friends... (Luckily I shopped on Saturday, so the fridge was stocked with all sorts of goodies!)

You will need

Chicken - I used a whole free range chicken

1 Pineapple - cubed

1 Punnet Mushrooms (optional!) - sliced

1 Red Pepper - chopped

1 Onion - chopped

Fresh ginger - chopped finely

5 Potatoes - cubed

3 Tblsp chutney

Approx 700ml Mango and Orange 100% Fruit Juice

Cornflour to thicken

Salt and Pepper to taste

100ml Cream

 Place your chicken in the middle of a roasting pan (I spatchcocked my chicken), scatter around it the chopped onion, cubed pineapple, chopped red pepper, finely chopped fresh ginger (about the size of a teaspoon), and the sliced mushrooms. 

Sprinkle with a little salt and freshly ground pepper and add the fruit juice.

Bake at 180 degrees celcius until the chicken is cooked. (The time will depend on the size of the chicken.)

Cube the Potatoes and cook on the stove top until cooked through - do not over cook.

Remove the Chicken from the roasting pan and debone and chop up into bite size pieces.

Place back into pan with pineapple etc

Depending on how much liquid (gravy!) you like with your dish you can add some more fruit juice or a little water...

Add the potatoes, chutney and cream. Stir in the cornflour mixed with water and place back in the oven to thicken.

Once thickened, taste and add any additional salt and pepper.

I served our Pineapple Chicken with brown rice and steamed fresh carrots, patty pans, baby gem squash and courgettes.

A lovely meal for a cold winter evening...