Pineapple and Honey Glazed Chicken

 Get into the mood for al fresco dining, as Simran Dhanju whips up dishes that scrumptiously complement the season


 Pineapple and Honey Glazed Chicken

•    500g chicken breast fillet
•    ¼ cup pineapple Juice
•    ¼ cup honey
•    1tsp red chilli flakes
•    2tbsp lime juice
•    Zest of 1 lime
•    1½tsp salt
•    3tbsp oil
•    ½tsp dark soy sauce
•    Wash and cut chicken fillets in thick strips.
•    In a bowl combine pineapple juice, honey, chilli flakes, lime juice, salt, oil and
soy sauce. Add chicken strips; mix, cover and keep it in refrigerator for minimum
2 hours or overnight.
•    Light up charcoals, prepare the barbeque grill, place chicken strips on grilling tray,
cover with lid, and grill for 4-6 minutes. In-between, keep basting chicken with
leftover marinade. Grill until chicken is cooked through, about 10-12 minutes.
Serve with salad and bread on side.

Spinach Salad with Avocado and Cilantro  Dressing

For Salad:
•    250g/ 4 cups baby spinach
•    2 plums, sliced
•    ¼ cup pomegranate seeds
•    1 medium beetroot, cut in juliennes
•    2tbsp pine nuts, toasted
•    10-12 walnut halves toasted
For Dressing:
•    1 large avocado
•    ½ cup cilantro leaves
•    1 clove garlic
•    2tbsp sour cream
•    ¼ cup yogurt
•    1 ½tbsp lime juice
•    Salt & pepper
•    Wash salad leaves and pat dry.
•    For dressing, blend all the dressing ingredients together in blender.
•    Arrange salad leaves in a bowl. Place plums; pour dollops of dressing, garnish with
beetroot juliennes, pomegranate, pine nuts and walnuts on top.
•    Serve as a side with grilled chicken or meat.

– Simran is a celebrated chef and a winner of multi cooking competitions; she creates visual delights artfully by merging traditional flavours.



Please enter your comment!
Please enter your name here