Allowing the chicken to marinate over night is the key to this dish being a success. The chicken once cooked is tender and juicy and delicately spiced. Served with a mild fruity curry sauce made from the remaining marinade it is a dish that pleases everyone.
(recipe sourced from WW Simply The Best Cookbook)
Points per serve: 5.5
440 gram can unsweetened pineapple slices
2 tablespoons soy sauce
1 teaspoon curry powder
1 clove garlic crushed
1 teaspoon grated fresh ginger
4 chicken breast fillets (200 grams each), all visible skin and fat removed
1 teaspoon cornflour
Drain pineapple and reserve the juice. Cover pineapple slices and refrigerate.
Combine pineapple juice, soy sauce, curry powder, garlic and ginger in a bowl. Mix well and add the chicken, ensuring the chicken is covered by the marinade. Cover and refrigerate for several hours or overnight if possible.
Preheat the oven to 180 degrees Celsius.
Place the chicken on a wire rack over a baking dish and bake for 30 minutes or until chicken is tender, occasionally brushing with half of the remaining marinade.
Cut pineapple rings in half and place on top of the chicken. Return chicken to the oven for a further 5 minutes.
Meanwhile in a small saucepan blend cornflour with remaining marinade. Place over a medium heat and cook, stirring constantly, until mixture boils and thickens. Serve sauce over the chicken.
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