Pineapple Chicken with Citrus Avocado Salsa
What do tropical fruit and poultry have in common? More than you think! When combined together, the 2 components form a taste explosion like nothing you've ever experienced. Paired with a delicious citrus avocado salsa and corn on the cob, this recipe will be the summer dish of the year!
Equipment
- Casserole Dish
- Wooden Skewer
Ingredients
- 1 large pineapple
- 1 whole chicken
- 0.25 cup soy sauce
- 0.33 cup brown sugar
- 0.33 cup pineapple juice
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1 red onion, diced
- 1 red chili pepper, sliced
- 1 avocado, cubed
- 0.5 juice of lime
Instructions
- Heat the soy sauce, brown sugar, pineapple juice, garlic, and ginger in a pan over low heat. Let the mixture simmer for 5 minutes until the marinade thickens and then let cool.
- Cut off the top of the pineapple and carve out a pedestal for the chicken. Save the pineapple top and other pieces for later.
- Place the whole pineapple in a casserole dish, stick the chicken on the pineapple pedestal, and coat the chicken with the pineapple marinade.
- Place the pineapple lid on top of the chicken and secure the chicken in place with a wooden skewer. Transfer the casserole dish to a preheated oven and cook at 425°F for 15 minutes.
- After 15 minutes, remove the casserole dish from the oven and brush another coat of the pineapple marinade over the chicken. Reduce the oven temperature to 375°F, put the casserole dish back in the oven, and cook for another 45 minutes.
- Once the chicken has finished cooking, turn off the oven, open the door, and let the meat rest for 10 minutes.
- For the citrus avocado salsa, cut up the remaining pineapple and place it in a bowl. Add the red onion, red chili pepper, avocado, and lime juice and mix well.
