Chicken fillet with pineapple chutney

Name: chicken fillet with pineapple chutney
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: fresh pineapple; 1 tl curry powder; 1 tl biscuit and speculaas spices jar of 20 g; 3 cloves; 50 ml White wine vinegar; 30 g sugar; 2 tl dried oregano; 3 el olive oil; 1 tl ground chili jar 32 g; 2 chicken fillets approx. 380 g

A nice South African recipe. The side dish contains the following ingredients: poultry, fresh pineapple, curry powder, biscuit and gingerbread spices (jar 20 g), cloves, white wine vinegar, sugar, dried oregano, olive oil, ground chili (32 g jar) and chicken breasts (about 380 g) .

Ingredients

Directions

Remove the green, core and peel from the pineapple. Cut the flesh into cubes. Put the pineapple in a pan with curry powder, biscuit and gingerbread spices, cloves, vinegar and 50 ml water. Bring to boil. Cook for 15 minutes on low heat. Add the sugar and cook for 5 minutes on a high heat so that it thickens. Allow to cool.
Mix the oregano with oil and chili in a deep plate. Cut the chicken fillets horizontally so that you get 4 thin fillets. Roll them through the mixture.
Grill the chicken fillets over the 6 minutes until done on the braai. Times regularly. Season with salt and pepper and serve with the chutney.