Grilled Chicken with Pineapple and Mango Salsa

Ingredients:

  • 2 Chicken breast fillets
  • Extra virgin olive oil
  • Salt and pepper
  • Salsa
  • 1 jar St. Dalfour Pineapple and Mango Spread
  • Juice of 1 lime
  • 1-2 cloves garlic, finely grated
  • 1long red chilli, seeded and finely chopped
  • 3 tablespoon chopped fresh coriander
  • 2 tablespoon fish sauce
  • 1 tablespoon extra virgin olive oil
  • Salt
  • Freshly cracked black pepper

Method:

Trim any excess fat from chicken fillets; rub with olive oil and season with salt and pepper.

Grill or BBQ fillets on both sides until cooked. Cover with foil and allow to rest before serving with salsa.

Make salsa by combining St. Dalfour Pineapple and Mango spread with lime juice, garlic, chilli, coriander, fish sauce, olive oil, salt and black pepper.

Note: Taste before adding salt as the fish sauce is usually quite salty.

The salsa will keep in the refrigerator in a covered glass jar for up to 2 weeks and the quantity is probably enough for 4 chicken breasts fillets. I like a generous helping with each fillet so I double the quantity if making for 4 people.

If chicken breasts are too thick I usually place them in a preheated oven for a few minutes after grilling to make sure they are cooked right through. Don’t bake them for too long as you don’t want them to dry out.

 

Our Chef, Rena patten

Rena comes from a Mediterranean background and from a very young age has enjoyed cooking a variety of dishes from the region. Following in the footsteps of her mother and both grandmothers where recipes have been passed on, refined and adapted to reflect Rena's style.

She regards herself as a cook, not a chef, and her dishes reflect her passion for Greek, Italian, French and Middle Eastern cuisine.

Whilst Rena has no professional training her natural flair and understanding for good healthy produce has enabled her to produce delicious and simple home cooking.

Rena has cooked at many food shows, tantilising visitors with her quick and easy Mediterranean style dishes. Rena has published 2 books and has previously written a regular newspaper column.

Rena Patten has just published her new book Cooking With Quinoa - The Supergrain. Check web link.

Grilled Chicken with Pineapple and Mango Salsa

Ingredients:

  • 2 Chicken breast fillets
  • Extra virgin olive oil
  • Salt and pepper
  • Salsa
  • 1 jar St. Dalfour Pineapple and Mango Spread
  • Juice of 1 lime
  • 1-2 cloves garlic, finely grated
  • 1long red chilli, seeded and finely chopped
  • 3 tablespoon chopped fresh coriander
  • 2 tablespoon fish sauce
  • 1 tablespoon extra virgin olive oil
  • Salt
  • Freshly cracked black pepper

Method:

Trim any excess fat from chicken fillets; rub with olive oil and season with salt and pepper.

Grill or BBQ fillets on both sides until cooked. Cover with foil and allow to rest before serving with salsa.

Make salsa by combining St. Dalfour Pineapple and Mango spread with lime juice, garlic, chilli, coriander, fish sauce, olive oil, salt and black pepper.

Note: Taste before adding salt as the fish sauce is usually quite salty.

The salsa will keep in the refrigerator in a covered glass jar for up to 2 weeks and the quantity is probably enough for 4 chicken breasts fillets. I like a generous helping with each fillet so I double the quantity if making for 4 people.

If chicken breasts are too thick I usually place them in a preheated oven for a few minutes after grilling to make sure they are cooked right through. Don’t bake them for too long as you don’t want them to dry out.