This recipe was created and contributed by my daughter in Canada. Her family enjoys the recipe, and she was kind enough to write the recipe down and send the recipe for me along with a picture for publication in this blog. I hope you enjoy the recipe as much as her family does.
Ingredients
Sauce
- 1 small can of coconut cream
- 1 orange
- ½ cup fresh pineapple (or canned)
- 1 onion (diced)
- 1 tablespoon garlic (minced)
- Olive oil (or butter)
- 2 tablespoons of savory Seoul style spices from Goodfood or mix the following:
- Brown sugar
- White sesame seeds
- Garlic powder
- Paprika
- Ginger
- Black pepper
- 2 tablespoons orange grove spices from Goodfood or mix the following:
- Salt
- Orange peel
Grill
- 2-pound boneless chicken thighs
- 1 small pineapple cut into slices (or 1 can of whole pineapple)
- 3 Jalapeno peppers
- 3 poblano peppers
- 2 oranges
Garnish
- Cilantro
- Onion
Directions
- In a saucepan, cook the onions and garlic with olive oil until softened
- Cut up the ½ cup of fresh pineapple into small pieces and add to the pan – once warm, smash up the pineapple to releases juices so that pineapple appears shredded
- Add canned of coconut cream
- Add spices
- Cut an orange in half and squeeze the juice into the pan
- Stir frequently until well mixed and has the consistency of a thick glaze/sauce
- Set to the side
- On the grill, cook the chicken, peppers, and pineapple
- While grilling, cut up the two oranges (remove the peel) and the pineapple into slices
- Garnish the plate with cut up cilantro and onion
- On the plate, alternate the grilled ingredients as follows: jalapeno pepper, pineapple, chicken, orange, poblano pepper, and repeat.
- With a spoon, pour some sauce directly on top. Spoon the remainder of the sauce on the plate.
- Sprinkle some cilantro on top
Enjoy!
