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Cajun Chicken and Pineapple with Fresh Corn Salsa

Serves 6, Prep and Cook 40 mins


2 tblsps mild paprika 2 tblsps dried onion flakes 1 tblsp dried thyme leaves 2 tblsps vegetable oil 1.5kg (about 12) chicken thigh fillets, trimmed ½ small fresh pineapple (850g), peeled


3 fresh corn cobs, husks removed

½ small red onion, finely chopped

2 long green chillies, deseeded, finely chopped ½ cup chopped fresh coriander

½ cup chopped fresh mint ¼ cup lime juice

1 To make salsa, cut kernels from corn cobs. Place in a bowl. Add remaining ingredient­s. Season with salt and pepper. Stir to combine. Refrigerat­e, covered.

2 Combine paprika, onion flakes, thyme and oil in a large bowl. Add chicken. Season with salt and pepper. Toss well to coat.

3 Remove and discard core from the pineapple. Cut crossways into 1cm thick slices, then cut each slice in half.

4 Heat a lightly oiled, large barbecue flat plate over a medium heat. Add pineapple. Cook, for about 2 minutes on each side, or until lightly browned. Remove and cover to keep warm.

5 Add chicken to hot barbecue plate. Cook, turning occasional­ly, for 18 to 20 minutes, or until cooked through.

6 Transfer chicken to a platter. Top with pineapple and salsa.

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