Mojo Marinade Chicken with Pineapple


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.