Peri-Peri Chicken & Charred Pineapple Bar

• 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 and a drizzle of white wine vinegar and  
olive oil. Season to taste with salt and pepper 
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! 
TIP: Chicken is cooked through when it’s no longer  
pink inside.