½ Pineapple, peeled & cut into 1cm rings
1 Mango, cut into cubes
1 Avo, cut into cubes
2 Limes, juiced
1 tbsp Coriander, chopped
2 tbsp Olive Pride Extra Virgin Olive Oil
Salt and pepper
FOR THE MIELIES
4 tsp Olive Pride Fat Spread
Garnish with chopped herbs, and serve with your favourite sides like roasted mielies and pap.
For the chicken, begin by making the marinade. Place the Olive Pride Blend into a bowl, followed by your spices. Mix well, then add the minced garlic, ginger, chili, and lemon zest. Add a big pinch of salt and pepper, mix well again, and massage into your chicken. Ideally you’d like to do this a few hours before you eat, or even overnight if you have the time. This will ensure maximum flavour penetration, and even seasoning.
For the mielies, boil a pot of salted water and par-cook for roughly 2 minutes. Remove from the water and set aside.
While the chicken is marinading, make your salsa by charring the pineapple on your braai grid, or in a griddle pan on the stove. This imparts a delicious smoky-sweet flavour onto the pineapple. Remove once charred on both sides, cut into cubes, and set aside. In a bowl, add your Olive Pride Extra Virgin Olive Oil. Add the mango, avo, lime juice, coriander, and a healthy pinch of salt and pepper. Mix well, taste, and adjust seasoning as needed. Add your pineapple. Set aside once you are happy.
Once the chicken is marinated, cook over the coals, in a pan, or in the oven, until your chicken is golden brown and juicy. While the chicken is cooking, prepare the mielies for the fire by spreading roughly 1 tsp of Olive Pride Fat Spread on each mielie. Braai over a medium-high heat, until slightly charred, and set aside.
Serve with your mango and avo salsa, and favourite sides like mielies and pap. Enjoy!