Perfectly matched flavours with peri peri chicken and a juicy pineapple salsa, a crowd pleaser.
How to Cook
Place chicken in a ceramic dish. Combine vinegar, oil, and 1 tablespoon Gregg's Portuguese Peri Peri seasoning in a bowl. Pour over chicken and turn to coat. Cover with plastic wrap and place in the fridge for 2 hours to develop flavours.
Pre heat a spray a large non-stick frying pan or grill plate with olive oil. Heat over medium heat. Add the chicken and cook for 6 minutes each side or until cooked through.
Meanwhile, combine all salsa ingredients and remaining Gregg's Peri Peri Seasoning in a bowl.
Cut chicken into portions and serve with pineapple salsa and lemon wedges. Season with Gregg's Salt and Pepper grinder. Serve.
4 Single chicken breast fillets
2 Tbsp Red wine vinegar
2 Tbsp Olive oil
1 ½ Tbsp Gregg's Portuguese Peri Peri Seasoning
500 g Fresh pineapple, peeled, cored, coarsely chopped
1 Small red onion, finely chopped
1 Long red chilli, seeded, finely chopped
2 Tbsp Chopped fresh mint leaves
1 Tbsp Lemon juice
Gregg's Salt and Pepper grinder
Rocket leaves to serve
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