Tropical Chicken Tray Bake with Pineapple Salsa

Don’t put your BBQ’s or paddling pools away anytime soon. The UK weather is basking in balmy weather and today it will apparently reach 30 degrees! Will this summer be the hottest ever?⠀⠀⠀⠀ Since it feels like we are on holiday in the West Indies, I’ve made a tropical inspired one pot. This went down very well with my whole family, but feel free to skip the chilli if your children aren’t keen on spice.⠀⠀⠀⠀ ⠀⠀⠀⠀ ⠀⠀⠀⠀ ⠀⠀⠀⠀ Serves 4⠀⠀⠀⠀ INGREDIENTS⠀⠀⠀⠀ One Tray Ingredients ⠀⠀⠀⠀ 8 Chicken thighs skin on bone in⠀⠀⠀⠀ 150g chopped pineapple ⠀⠀⠀⠀ 3 spring onions chopped ⠀⠀⠀⠀ 1 chilli chopped (optional)⠀⠀⠀⠀ 2 cloves garlic finely chopped or crushed ⠀⠀⠀⠀ Juice of a lime⠀⠀⠀⠀ ⠀⠀⠀⠀ Salsa⠀⠀⠀⠀ 150g finely chopped pineapple ⠀⠀⠀⠀ 1 red chilli finely chopped ⠀⠀⠀⠀ 2 spring onions finely sliced ⠀⠀⠀⠀ 2 tablespoons chopped coriander ⠀⠀⠀⠀ Juice 1/2 lime ⠀⠀⠀⠀ Salt and pepper ⠀⠀

⠀⠀ METHOD

⠀⠀⠀⠀ Mix together the garlic spring onion and lime juice in the bottom of a roasting pan. Add the chicken and coat thoroughly. Now add the pineapple chunks and chilli to the tray. Season and roast for 30-40 minutes at 210 degrees. ⠀⠀⠀⠀ ⠀⠀⠀⠀ Mix the salsa ingredients together in a bowl and when the chicken is ready drizzle on top. ⠀⠀⠀⠀ ⠀⠀⠀⠀ Serve with rice.⠀⠀⠀⠀