Jack Monroe’s Del Monte upside-down pineapple chicken
4 cloves of garlic
A thumb-sized piece of ginger
1 tsp mixed dried herbs or fresh or dried thyme or rosemary
1 tbsp lemon juice or lime juice
1⁄2 tsp chilli flakes or 1⁄4 tsp hot chilli powder
A few pinches of cinnamon and nutmeg
1 tbsp soy sauce
A good grind of black pepper
A few pinches of white pepper (optional but incredible)
2 – 4 cloves
2 tbsp light cooking oil
2 tbsp sugar
1 can (435g) Del Monte® Pineapple Slices in Juice
8 skin-on chicken thighs
Dice the onion and garlic, then slice the ginger. Zap it all in a bullet blender. Add the herbs, lemon juice, chilli, cinnamon, nutmeg, soy sauce, black and white pepper, cloves, cooking oil, and sugar (or sweetener) to taste. Blitz with the pineapple juice from the can to a smooth paste.
Once the marinade is made, put your chicken thighs into a sealable freezer bag and pour the marinade over. Seal tightly and shake well to coat. Leave to marinate for up to 24 hours – no longer as the acid in the lemon juice can start to cook the chicken if it hangs around too long! Give it a shake every now and then to re-coat. Transfer the pineapple to a fridge-safe container to use in the cooking stage.
When the chicken is marinaded, turn your oven on to 190 C, gas mark 5. Transfer the chicken to a tightly fitting roasting dish, skin side down. Pour over all the marinade and place a pineapple ring onto each thigh. Add an extra grind of pepper, then place the tray into the centre of the oven for 50 – 60 minutes to cook.