4-6 chicken breasts
chopped coriander, for serving
Marinade (will make 2 cups of marinade in total)
6 cloves garlic, coarsely chopped
1 spanish onion, roughly chopped
1 cup orange juice, freshly squeezed
1 tsp. orange zest
½ cup lime juice, freshly squeezed
1 tsp. lime zest
½ cup coriander, washed, keep the roots and stems
½ cup parsley
1 red chilli with seeds
¼ cup extra virgin olive oil
1-2 tsp. ground cumin
1 tsp. pepper, freshly ground
1 tsp. salt
1 pineapple, cut of skin and cut into rings
2 tsp. smoked paprika
2 tsp. salt
1 tbsp. virgin coconut oil, for cooking
In a food processor blend together all of the mojo marinade ingredients. In a bowl mix together the chicken thighs and a ½ a cup of the marinade. (Store the rest of the marinade in a jar in the fridge for another use).
Cook the chicken on a BBQ or griddle pan, 5 minutes each side or until cooked. Sprinkle pineapple with paprika and salt and cook on a BBQ or a griddle pan for 3-5 minutes each side or until golden brown.
Serve the pineapple on the bottom of a plate with the chicken on top, sprinkle with coriander.