This summer I’ve not cooked anything else more than the King Creole Chicken with Grilled Pineapple Salsa out of Chelsea Winter’s latest cookbook Eat. Not counting baby back ribs of course.
This is due to Sarah’s love for the recipe.
I’m not very big on pineapple myself. I’m on the side of absolutely horrified at the thought of it being on pizza, but in a salsa, and grilled. That’s a different story.
Over the summer I’ve had a go at this a number of different ways. As per the recipe in Chelsea’s book I’ve grilled whole capsicums directly over fire to get a nice char, then sealed them in a bag. The idea is the skin peels off with their own moisture and then you chop them up. I’ve not mastered this approach and have had an absolute nightmare of a time peeling charred capsicums!
The next challenge was how to cut up a pineapple! See the photo above, I pretty much hacked it to death. Grilling the pineapple directly over the fire worked well, but was a pain to cut up afterwards.
So the next few times I figured i should have done this from the start. Dice the capsicums and the pineapple into chunks and grill over fire on my Weber Gourmet System Griddle!
Why didn’t I do this from the start? Cook and learn I guess.
The end result was a beautiful grilled pineapple salsa.
The chicken was the easy part. I know this. Dice up chicken thigh, marinate it all day and apply to fire for 15 to 20 minutes.
You can find the recipe in Chelsea Winter’s latest cookbook Eat.