Ingredients

The following ingredients have 2 Servings
  • 1/3 cup (80ml) fresh pineapple juice
  • 1/4 cup (60ml) tomato sauce
  • 1/4 cup (60ml) soy sauce
  • 2 tablespoon malt vinegar
  • 2 teaspoon finely grated fresh ginger
  • 1 clove garlic, crushed
  • 2 tablespoon brown sugar
  • 2 teaspoon paprika
  • 8 chicken wings (800g)
  • 400 gram pineapple, core removed, chopped coarsely
  • 1 lebanese cucumber (130g), chopped coarsely
  • 1 fresh long green chilli, sliced thinly
  • 1/2 small red onion (50g), sliced thinly (or 1 spring onion, thinly sliced)
  • 2 tablespoon lime juice
  • 1/2 cup each fresh coriander and mint leaves

Instruction

  • Preheat oven to 220°C. Line a large oven tray with baking paper.
  • Place pineapple juice, sauces, vinegar, ginger, garlic and sugar in a medium frying pan; boil, over medium heat, for 5 minutes or until sauce is slightly thickened.
  • Place chicken on oven tray, sprinkle with paprika; toss to combine. Add sauce; toss to combine. Transfer tray to oven; roast chicken, basting occasionally, for 25 minutes or until golden and cooked through.
  • Meanwhile, make pineapple and chilli salad: Combine ingredients in a large bowl; toss gently to combine.
  • Serve huli huli chicken with pineapple and chilli salad; accompany with extra lime wedges.