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Cyprian de Cotiau's Grilled Chicken in a Pineapple

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Description Edit

Ingredients Edit

For the Dressing:

Directions Edit

  1. To Marinate the Chicken:
  2. Score the Chicken breasts skin-side-up and then smother them liberally with the jerk seasoning, making sure you get into the scored cuts as well. Leave to marinate for up to three hours - the longer you leave them the better the flavor.
  3. To Prepare the pineapple:
  4. Cut the pineapple in half lengthwise and then cut out the flesh and reserve. You should be left with two hollowed out halves of a pineapple.
  5. To Prepare the Salad:
  6. Chop the pineapple flesh, the pepper and the cucumber into bite-sized pieces and place in a bowl. Strip the leaves off the sprig of thyme and add to the salad, mixing thoroughly. Pack each pineapple half high with the salad.
  7. To Cook:
  8. Place the marinated Chicken breasts on a grill over hot coals or under a hot broiler and cook for 5 –7 minutes on each side or until cooked through. Baste occasionally with olive oil to add to the charred flavor.
  9. For the Dressing:
  10. Scoop out the pulp of the passion fruit into a bowl. Add the salt, pepper, Sugar, olive oil and the lime juice. Mix thoroughly.
  11. By now the Chicken breasts should be cooked. Take them off the coals and let them cool slightly. Slice them on the diagonal into 4 - 5 pieces and then fan out the pieces of one breast over each pineapple half. Spoon over the passion fruit dressing and serve immediately.

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