Pineapple Spice Chicken

I think this was originally called jerk-marinated chicken. Well, I have no idea if the spice mix is at all genuine, and besides, I've made a few changes. Hence the name change. Anyway. 

It's a nice dinner - and that's all I need to know. It's simple to make - don't be afraid of the long ingredients list for the spice mix, I bet you have most of it in your cupboard anyway, and you just need to toss it in a food processor. 

It's well worth the effort. And it'll keep in the fridge for a week or so, so you can prepare it well in advance, and then just cook the chicken, quickly, after work for a fast week-day meal. 

Pineapple Spice Chicken

Serves 4

4 chicken breasts (or thighs, or whatever cut of chicken you like)

1 batch of Pineapple Spice Mix

butter

200 ml chicken stock

1 tbsp red wine vinegar

salt, pepper

Marinate the chicken for a few hours. Pat dry with some paper, and then fry in a little bit of butter until browned on both sides. Add the marinade, and let it cook on fairly high heat until mostly reduced. Add the stock and the vinegar, and cook for 10-15 minutes. The chicken should be done by now, so remove it from the pot, and turn up the heat so that the sauce reduces further. Put the chicken back into the pot, and serve with rice. 

Pineapple Spice Mix

1 onion

2 garlic cloves

150 ml crushed pineapple

2 whole dried chillies, tiny ones (or a good pinch of strong chilli powder)

2 tbsp brown sugar

1 tsp allspice

1 tsp thyme

2 tsp sage

1 tsp black pepper

1/2 tsp nutmeg

1/2 tsp cinnamon

2 tsp salt

75 ml white wine vinegar

75 ml freshly squeezed lime juice

50 ml olive oil

Put all the ingredients in a food processor and whiz until combined. Keeps in a fridge for at least a week.