If you are looking for a nice slow cooked meal for the weekend or evening. This Pineapple chicken recipe is perfect. It reminds me a little of sweet and sour chicken, although it’s pretty healthy.
I wanted a nice chicken recipe that combined the sweetness of pineapple. I also wanted it to be stocked up of vegetables to get all the goodness. By slow cooking this pineapple chicken you can keep all of the flavour into the chicken, making it nice and tender.
The first thing I did was make the sauce that everything will be cooked in. In a bowl place 600ml of pineapple juice along with 2 tablespoons of balsamic glaze. You could replace this with honey but I do like the combination of balsamic with the pineapple. Make sure you do use the glaze for the thickness and sweetness and not balsamic vinegar.
Add 2 tablespoon of brown sugar, 1 teaspoon of dried Oregano, Basil and Tarragon. Add 2 cloves of crushed and chopped garlic. Give everything a good stir and pop it into the slow cooker. Make 500ml of chicken stock and combine this with the pineapple mixture.
This pineapple chicken is close to a stew due to the additional vegetables. In my eyes it really adds some additional flavours and textures to the dish. As well as the additional health benefits of course. I chopped carrots, red and yellow pepper, red onion and added these to the slow cooker along with chopped parsnips. With the carrots and parsnips I would recommend cutting them to be roughly 1 inch long. Any longer than this can it could take longer to cook
Add the pineapples to the slow cooker. I would add more pineapple than you would think to make sure you get that pineapple taste. I added 2 large tins of cubed pineapples and had a nice amount.
Put the chicken thighs in the slow cooker. Keep the skin on and make sure it’s all fully covered by the liquid. If everything is not covered top up with a little chicken stock.
Leave this to cook for 2-3 hours on high or 4-5 hours on low. The timings will vary depending on the heat. I would cook until the vegetables are soft and the chicken is fully cooked.
Once cooked I took the chicken breasts out and popped these skin down on a hot grill. This was to give the skin a nice crisp texture. Whilst the skin is crisping cook some rice in a saucepan as per the instructions on the packaging.
Once the chicken is cooked let it rest while you thicken up the pineapple sauce. To thicken the sauce you want to use some corn flour. Follow the instructions and add a tablespoon with liquid. For the liquid I used some additional pineapple juice. Continue to add until you get you get the thickness you want. I used roughly 4 spoonfuls as there was quite a bit.
Plate up by spooning on the rice, topping with a couple of chicken thighs. Spoon on some of the vegetables and plenty of pineapples and then spoon the sauce over everything…yummy!!
I really like this slow cooked pineapple chicken recipe. It’s easy to make and if you have the time available it really tastes incredible! If you was to do it without a slow cooker, you could even caramelise the pineapples first!
I do hope you liked this recipe. Please do comment below and share with any family or friends that will like this pineapple chicken.
Both Rach and I have been to the Greek islands a couple of times, it was in Kos that I proposed. The greek people have always been so friendly and welcoming. I was looking through holiday pics and it reminded me of going to Greece so got me wanting to make something that was Greek.
I decided to give Chicken Gyros a go, I was originally going to do it for an evening meal but as the chicken needs time to marinate and I didn’t give it enough I made it for lunch the following day. In a large bowl I mixed together the ingredients for the marinade which was the fat free yogurt, 1 tablespoon of oil, ground garlic granules and the juice of 2 limes.
In this I placed the 4 chicken breasts and gave them a good mix to ensure they were fully covered and placed in the fridge to absorb all the flavours. As I was making it for lunch the next day I did leave it overnight to marinate, which did result in the chicken taking on the yogurt and lime taste…it was amazing!
Nothing beats a nice homemade tzatziki to go along with the gyros, you could just buy some store bought but why bother when you can make your own easily. The first step is to get the cucumber and remove the skin, cut in half along the length and remove all of the seeds, once done grate the cucumber into a fine mesh and allow to sieve into a bowl overnight in the fridge.
In another bowl add the yogurt, garlic, olive oil and lemon juice into a bowl and mix it together. Once fully combined pop into the fridge again overnight. The following day I took the chicken out of the bowl and placed it on a griddle pan to cook on both sides. The time it takes does depend on the heat you have it on, I cooked it for roughly 30 minutes as wanted to make sure it was fully cooked. Before taking off the heat make sure it is cooked and all juices run clear.
Typically the Chicken Gyros does come in a flatbread, however I didn’t have any so replaced this with a wrap which I do think worked just as well. Lay the wrap down and put a layer of iceberg lettuce, cut the chicken breasts though the middle so you have two halves of the same thickness and place in the middle of the wrap. Sprinkle some tomatoes and chopped cucumber around the chicken, red onion also works well as an addition.
Take the grated cucumber out of the fridge and mix with the yogurt mixture until all combined and spoon some of this onto the chicken, wrap up and enjoy!! If I did have this as an evening meal then I think i’d serve it with a nice portion of sweet potato chips.
I love this chilli Lime Chicken recipe and find that it can be very versatile, although I do find that chicken on its own can be a little bland. I recently did a fillet of Salmon that was marinated, which got me wanting to look into making a nice marinade for chicken.
I love the taste of lime and really think it adds a great taste to the chicken, along with the mint. The Red chilli gives it that little kick but really doesn’t make it over powering. You want to make this ahead of time as you want to give it a good hour to marinate ideally, if you can give it a good day to marinate or even overnight as this will cause all those flavours to go into the chicken.
In a bowl place the Olive oil and then get the lime and first grate the lime zest into the bowl and once all of the lime has been grated, squeeze all of the lime juice into it as well. The red chilli then wants to be deseeded and finely chopped. I am not the best with spice so I chose to leave the seeds out, if you want a little extra bang then you could try it with the seeds.
If you dont have a fresh red chilli, you could substitute it with chilli flakes. Add the chopped chilli to the bowl with some finely chopped garlic, I love garlic and find it goes well with the lime. You want a couple of mint springs, take the leaves of these and then finely chop them and add to the bowl. Give everything a really good mix to make sure that it’s all mixed together.
Place the chicken into a baking dish and pour the marinade over the chicken, make sure you try to cover all of the chicken with the marinade – dont be afraid to get your hands dirty! 🙂 (just make sure you wash them after touching the chicken!!!)
Leave this to marinate in the fridge. If you have the skin on the chicken then when you are ready to cook I would suggest pan frying the skin to help crisp it up a little to begin with. This doesn’t take long, usually around 5-10 minutes depending on the heat.
I then put the chicken into a pre-heated oven at around 170 degrees and cooked the chicken in the marinade for about 30 minutes. Check that it is cooked by making sure all juices run clear.
I served the chicken with some nice sweet potato chips and a little salad, I would recommend using another lime and sprinkling a little of the lime juice over the chicken to give it that little extra lime kick! I do hope you liked this chicken recipe, please do let me know what you think in the comments below 🙂
Looking to learn how to make roast chicken? I have made a number of roasts dinners since Rach and I became a couple, however up until a couple of years ago I always made a roast with Beef or Pork. Chicken for me has always been one of those dishes that I tended to shy away from, mainly because of the risk of undercooking it.
This is no longer an issue with practice though 🙂 When making chicken it’s important to ensure that it doesn’t dry out too much, as there is not a lot worse than really dry chicken as it can be very tasteless. A great way of making sure it keeps it moisture and liquid is by basting it properly and ensuring it doesn’t dry out during cooking.
This recipe on making a roast chicken can be a little fiddly but trust me, the results are incredible. NOTE: Do not wash your raw chicken….I have seen a number of recipes that tell you to make sure you wash it first, DONT! If you wash the chicken then it can actually increase your chances of getting ill, this is because the bacteria lives on the skin of the chicken and if washed could cause it to spread. This bacteria is killed during the cooking process.
Pre-heat the oven at 220C-240C
The first thing I focused on was the butter, this is going to be rubbed under the actual skin and not on the top which helps the chicken absorb its flavour. In a Bowl place 120 grams of softened butter, its important that it is soft as you are going to be spreading it onto the chicken.
Chop 3 garlic cloves thinly and add this to the butter, along with grated skin of half a lemon. Get 4 slices of parma ham and slice it into roughly 1cm squares and put these into the butter mixture along with 5 springs of thyme leaves that have been finely chopped. The finally thing to add is 2 tsp of paprika, which gives it great flavor.
Once all ingredients are in the bowl you’re going to get your hands dirty, so make sure you clean them first ;). Stick your hands in and mix all of the ingredients together so everything is fully combined with the butter. Once it’s all mixed together you want to wash your hands again, this was a pain to get the butter off!!
This bit is very fiddly, as it’s important to not pierce the skin so you have to be very slow and careful. Once you have untied the chicken legs they should easily come out of the cavity, you should see the skin on the breast just above the cavity. You can lift this up and place your fingers slowly into this and gradually prise the skin away from the meat.
Ideally you want to get your hands as far in as possible to prise as much skin off as possible, if you can try and also remove it from the wings. As I said it can be fiddly and as long as you go slow you shouldn’t cause any tears in the skin. Now that the skin has been prised away from the meat, get your butter mixture and place this under the skin.
Try and spread it out as much as possible to cover as much of the meat as possible in the mixture. You want to use most of it for under the skin but save some to give the outside of the chicken a good coating of butter, this will help to crisp off the chicken skin. Make sure once you have done this that you wash your hands. Get your Lemon and with a nice pierced it all around and then place this into the chicken cavity and then place in a roasting dish.
Don’t forget, anytime you touch the chicken wash your hands! Place the chicken in the pre-heated oven for 45 minutes, check on it every 15 minutes and add some additional butter to the top to ensure it doesn’t dry out. If you notice the skin burning to quickly then the oven may be too high so turn it down slightly.
After 45 minutes If you are having roast potatoes then now is a perfect time to add the parboiled potatoes to the roasting dish (this gives them even more flavour) Put the chicken back in for another 45 minutes, again add additional butter every so often to ensure the skin doesn’t dry out too much.
The chicken should now be ready, its important to check that its cooked by checking that juices run clear or use a meat thermometer. Once cooked allow it to rest for 20-30 minutes and then enjoy!!Continue reading
I personally think that curries shouldn’t be too spicy, if they are then you tend to lose the flavour and just taste spiciness. I tend to stick with a Balti as they have a little spice but are jam packed full of flavour.
I do not tend to make many curries but have started to venture out of my comfort zone and start making a few different curries. I came across this Palak Chicken Recipe when going through Beyond Brilliant by Dipna Asand, you can read my review of this book by clicking here
Palak Chicken is a chicken curry dish from Punjabi and is made from a spinach masala sauce, perfect if you like the taste of spinach which I love.
The recipe requires you to make you own masala sauce using green finger chillies, you could just buy the sauce but I personally think you get more flavour by making it and its not very complicated at all! You just need to be careful of how many green chillies you used, I made it a second time and put too many in and believe me it was hot!!
The first thing I did was put some oil on the heat and once hot drop in a teaspoon worth of coming seeds and allow these to coat in oil for a minute or two. I then put the onion in to sweat, depending on how high you have the heat would determine how long it takes. You don’t want it to be so hot that the onions burn but become a nicely caramelised.
Garlic to me is a thing of beauty, I could have it in almost any dish. So to be like any good curry this one needs a good amount of garlic paste added to it, along with the crushed green finger chilies. Palak chicken is a tomato based curry so once the garlic and green chilies are well mixed we want to add in the plum tomatoes and allow to coo for a few minutes until everything is well combined.
Interestingly you then need to take it off the heat and use a hand blender to ensure all the onion and tomatoes are blended up. The mixture becomes thicker and even changes to a orange colour, believe me the smell coming from it is intense and amazing!
Once back on heat you then add in all the additional spices minus the garam masala and allow it to cook for a good 12-20 minutes. Now its time to add in the yummy spinach and cook for another 10 minutes to allow the spinach to whittle down, by now I was smelling it and it was really making me hungry….I couldn’t wait to get a taste of it.
Once its thickened up you then want to add the chopped chicken to the dish, you could use other meats such as lamp – I do think it would be just as nice, chicken however works incredibly well. Continue allowing the meat to cook until its fully cooked. When your ready to serve add in some coriander and garam masala and mix it all up.
I severed the Palak chicken with a nice mound of rice and sprinkled a little coriander over them..trust me it was amazing!
As this curry is tomato based its not very high in calories so it could be eaten when following a low calorie, controlled diet. I do some Slimming World meals so left the butter out, you could even sweat the onions with fry light instead of oil.
The ingredients below does say it would serve 4-5 people, if you are just having this curry and rice then id say that its more suitable for 2. If however your mixing it with Naan, other dishes then perhaps you would have less so it would be suitable for more people.
I cannot stress enough how amazing this Palak Chicken Recipe is how it tastes excellent, I would really recommend it to anyone!
This recipe was from Beyond Brilliant book by Dipna Asand and based on meals from the Brilliant restaurant. If you like curries and want to make some great tasting dishes then I would really recommend checking it out. I have done a review of the recipe book and would love it if you read it and let me know your thoughts.
I have never cooked any Indian meals before, I love indian food however usually order it from a takeaway as always thought they were hard to make. I decided that I really wanted to give it a go so came across this easy chicken Balti recipe, it was inspired by this recipe here – http://www.jamieoliver.com/recipes/chicken-recipes/perfect-chicken-balti/ I made a couple of additions but most of it remained the same and turned out great!
Traditionally it would not contain tomato puree, pepper or mushrooms. I added the pepper and mushrooms to add a little more to the curry. Whilst cooking I also felt that it was not thick enough, the tomatoes puree gave it a nice red colour whilst also thickening it. Next time I would add an extra chilli as I felt 1 was not enough as it didn’t have much spice.