[BYOP] Peri-Peri Chicken Station

• Meanwhile, drain pineapple slices (see ingredients). • Roughly chop cucumber and tomato. Thinly slice spring onion. • In a medium bowl, combine peri-peri seasoning, a drizzle of olive oil and a pinch of salt. Add chicken thigh, turning to coat.

• In a second medium bowl, combine cucumber, tomato, a drizzle of white wine vinegar and olive oil. • Season to taste and set aside.

• Heat a large frying pan over high heat. • Cook pineapple slices until lightly charred, 2-3 minutes each side. Transfer to a plate and cover to keep warm.

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes. TIP: The spice blend will char slightly in the pan, this adds to the flavour!