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Hawaiian Chicken

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Carol is a prolific food and cookery author and a successful cookery consultant. She is a member of the prestigious Guild of Food Writers and she is renowned for her writing about the English countryside and simple, high-quality produce. She is particularly interested in regional recipes and culinary history and traditions, and has written a series of books and magazines articles on traditional cooking in the UK, Ireland and the USA. Carol is an enthusiastic supporter of small specialist food producers and is a Jury member for the annual Slow Food Awards in Italy.

Carol's latest book in the UK is Porters English Cookery Bible. From spiced meat pies to the quintessentially English institution of afternoon tea, and from the kitchens of great aristocratic houses to humble cottages, the reader will feel inspired to recreate an eclectic selection of dishes with easy-to-follow recipes.

And Carol's most recent release in the US is the wonderful Romany cookery book - Gypsy Feast-which evokes a memorable picture of the old Roman ways, including recipes and culinary traditions for feasts, celebrations, marriages, funerals and a unique way of life that has almost disappeared.
hawaiian-chicken1

Dietary Restrictions

  • gluten_free

Instructions

  1. Cut the chicken into 1-inch cubes.
  2. Place all of the remaining ingredients into a food processor and blend to a paste. Alternatively mix together well.
  3. Place the marinade ingredients into a large bowl and add the chicken pieces, stirring well to coat. Cover and leave it in the refrigerator overnight.
  4. Thread onto skewers alternately with the pineapple chunks and cook on the barbecue grill for 8-10 minutes, until cooked through turning occasionally.

Ingredients

  • 1 – 2 lbs boneless, skinless chicken
  • 1 cup coconut milk
  • 1/2 cup Billington’s Natural Light Brown Muscovado Sugar or Wholesome Organic Light Brown Sugar
    Wholesome_Billingtons_Muscovado
    Billington's Natural Light Brown Muscovado Sugar
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  • 1 small onion, chopped finely
  • 2 tbsp grated fresh ginger root
  • 1 tsp salt
  • Grated zest of 1 lemon
  • 1 can of pineapple cubes/chunks in natural juice (or use fresh pineapple)