Grilled chicken with charred pineapple hot sauce + sweet potato rounds
I am a hot sauce freak and I especially love a hot sauce that has a bit of a fruity sweetness to it that offsets and also enhances the punch of the chilli. That is exactly what you get from this hot sauce with charred pineapple. Perfect for the grilled chicken in this dish but also great on any of your tacos, or with your scrambled eggs in the morning!
Prep: 20 minutes - Cook: 30 minutes - Serves: 4 (with extra hot sauce left over) - Difficulty: Easy - Recipe: Hayden Quinn
Ingredients
Hot Sauce
2 dried chipotle chili*
1 medium Pace Pineapple, skin removed and cut into thick discs
1 bunch coriander, washed and roughly chopped (reserving some leaves for garnish)
3 fresh birds eye chili
1 lemon, juiced
1 lime, juiced
Chicken
6 OurCow Chicken thigh fillets
2 tbs your favourite Mexican spice mix*
Sweet Potato
2 medium DiBella Produce Sweet Potatoes, cut into 1cm discs
1 tbs olive oil
Sea salt, to taste
Notes
* Dried chipotle can be found at specialist grocery stores and easily found online. Alternatively, you can use canned chipotle in adobo sauce.
* My spice mix is made up of: paprika, cumin, coriander, chili powder, oregano.
Method
Step 1. Preheat your Weber BBQ for high heat. Place the dried chipotle chili on the bars and heat briefly, turning frequently to reactivate the dried chili. Place into a large bowl of boiling water to soften and rehydrate. Set aside.
Step 2. Place pineapple disks onto BBQ and cook until nicely charred and softened slightly, turning frequently. While the pineapple is cooking, start prepping the chicken thigh fillets by coating well with the Mexican spice mix, oil and a seasoning of sea salt. Mix well to combine and set aside until ready to cook.
Step 3. Toss sweet potato through olive oil and salt to prepare for hitting the BBQ. Remove the pineapple and set aside to cool slightly. Ensuring the BBQ is back up to a roaring hot temperature - cook the chicken thighs over high heat, flipping once, until cooked through. At the same time, cook the sweet potato disks until charred and tender.
Step 4. For the hot sauce, start by removing the chipotle from the steeping liquor, drain. Pull the woody stalk from the chili and discard, run your knife through the chipotle to roughly chop. Next, move onto the pineapple and cut into chunks, avoiding the core. Place all the hot sauce ingredients, along with 2tbs of chipotle steeping liquor into a food processor or blender and blitz until smooth, adding more steeping liquid if needed. Taste and season accordingly.
Step 5. Build your bowl by laying down a bed of sweet potato, topping with sliced chicken thighs, drizzling with the hot sauce and garnish with coriander and lime cheek.
