Spiced pineapple chicken

By admin
06 June 2012

Preparation time: 1 hour

Cooking time: 45 min

Serves: 6

30 ml (2 T) butter, melted

60 ml (¼ c) bottled Balti curry sauce

1 garlic clove, crushed

3 sprigs thyme

15 ml (1 T) chicken spice

2.5 ml (generous ½ t) ground cinnamon

salt and freshly ground pepper to taste

1.5 – 2 kg whole chicken

1 pineapple, peeled and cubed


500 ml (2 c) chicken stock

60 g (1 packet) mushroom soup

potatoes for serving

Preheat the oven to 220 °C. In a mixing bowl, mix together the butter, Balti sauce, garlic, thyme, chicken spice, cinnamon and salt and pepper.

Make small insertions with a sharp knife on the breast and rub the chicken inside and out with spiced marinade.

Cover and refrigerate the marinated chicken for 1 hour or overnight.

Stuff the chicken with cubed pineapple, finely chopping the leftover pineapple and mixing with the stock and mushroom soup.

Pour the mixture in a roasting pan.

Place the chicken in the pan and place in the oven for 30 minutes.

Meanwhile oil sliced potatoes and place around the chicken.

Reduce the heat of the oven to 180 °C for 20 minutes or till the chicken is cooked.

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