STIR GRILLED PEPPADEW CHICKEN IN BABY PINEAPPLE HALVES
300 Big & Bold Barbecue & Grilling Recipes
by Karen Adler & Judith Fertig
In South Africa, a barbecue is known as a brai, and just might feature small, slightly sweet bottled red peppers known as peppadews, along with baby pineapples. Use any leftover peppadews in foil packet potatoes on the grill.
TIPS: You can find peppadews in many grocery store olive bars.
If you can't find baby pineapples, simply brush fresh pineapple rings with vegetable oil and grill them along with the chicken for 2 to 3 minutes per side, then serve the chicken on the grilled pineapple rings.
• Grill wok or basket
• Baking sheet
• 2 cloves garlic, minced
• 1/4 cup Worcestershire sauce
• 1/4 cup vegetable oil
• 1/2 tsp granulated sugar
• 1 lb boneless skinless chicken breasts, cut into 1/2-inch strips
• 1 cup drained peppadews
• 1 cup chopped green onions
• 4 baby pineapples, halved lengthwise and cores removed
1. Prepare the marinade: In a small bowl, whisk together garlic, Worcestershire sauce, oil and sugar.
2. Place chicken, peppadews and green onions in a scalable plastic bag and pour in marinade. Seal, toss to coat and refrigerate for at least 30 minutes or up to 1 hour.
3. Meanwhile, prepare a hot fire in your grill.
4. Place grill wok over the kitchen sink and pour in chicken mixture, draining the marinade. Set wok on baking sheet and carry out to the grill.
5. Place wok on the grill. Grill, tossing with long- handled wooden spatulas every 3 or 4 minutes, for l6 to 18 minutes, or until chicken is no longer pink inside.
6. Meanwhile, place pineapple halves cut side down on the grill. Grill for 2 or 3 minutes, or until slightly charred and warmed them.
7. Place 2 pineapple halves on each plate and top with chicken mixture.