Pineapple Juice Can Hen And Baby Potatoes Food

ROASTED SWEET POTATOES AND PINEAPPLE

Steps:

• Preheat oven to 450 degrees. On a rimmed baking sheet, toss together sweet potatoes, pineapple, oil, and cayenne pepper. Season with salt. Roast until sweet potatoes and pineapple are tender and golden, 30 to 35 minutes, stirring every 10 minutes.

PINEAPPLE, SWEET POTATO AND CHICKEN BAKE

Steps:

• Preheat oven to 180°C.
• Drain pineapple and reserve the liquid.
• Combine the oil garlic, honey, soy sauce and the reserved pineapple juice - mix well to make a marinade.
• Use 1/2 of the marinade mix to marinate the chicken for 10 minutes.
• Toss the pineapple pieces, onion and the sweet potato with the remaining marinade and place it into a casserole dish. Bake 10 minutes until the potato begins to soften. Bake uncovered.
• Add the marinated chicken and the marinade, wine or water, 3/4 of the spring onions,mixed spice sesame seeds. Cook for a further 30 minutes until the chicken is cooked through and the ingredients have caramelised.Add extra wine or water if needed.
• Serve over a bed of rice or noodles and sprinkle with the remaining spring onion.

PINEAPPLE-JUICE-CAN HEN AND BABY POTATOES

Steps:

• Preheat the oven to 425°F.
• Rinse the hen under cold running water, then pat dry with paper towels. Remove the packet of giblets, if there is one, and discard or save for another use. Rub the hen with 1 teaspoon of the butter, then sprinkle generously with salt and pepper inside and out. Loosen the skin over the breasts and tuck one of the rosemary sprigs under the skin on each side.
• Shake the pineapple juice well, remove the paper exterior from the can, rinse, and dry the can. Use a can opener to completely remove the top of the can. Pour half of the pineapple juice into another container and reserve for another use. (Or drink it while you cook!)
• Spray the can's exterior with cooking oil spray. Set the can in the middle of a small, oven-proof skillet and set the hen on top of it, carefully working the can into the hen's cavity without spilling the juice. Scatter the potatoes around the hen, season them with salt and pepper, drizzle with the olive oil, and scatter the leaves from the remaining rosemary sprig around them.
• Roast the hen for 30 to 40 minutes, until it is nicely browned, the juices run clear, and an instant-read thermometer inserted into the thickest part of the thigh reads at least 165°F. Remove from the oven, use oven mitts or tongs to remove it from the pineapple juice can, and transfer the hen to a serving plate; let it rest for about 10 minutes. If the potatoes are not fork-tender, return the potatoes to the oven to continue cooking while the hen rests.
• While the hen is resting, pour the contents of the pineapple juice can into a small saucepan set over medium-high heat. Add the lime juice and remaining 1 teaspoon butter. Bring to a boil and let it bubble away until it has reduced to a syrupy glaze, about 10 minutes.
• Cut the hen in half with a sharp chef's knife or poultry shears, and scatter the roasted potatoes around it. Drizzle the hen with the pineapple-lime glaze, and eat it while it's hot.

SPICY JERK POTATO & PINEAPPLE HASH

Steps:

• Bring a large pan of lightly salted water to the boil. Add the potatoes and boil for 7 mins, then drain and leave to steam-dry for 5 mins. Meanwhile, heat the oil in a large frying pan over a medium heat and fry the bacon for 5 mins until crispy.
• Add the butter to the pan along with the potatoes and seasoning, and fry over a medium heat, turning occasionally, for 12 mins. Nestle the pineapple chunks in the pan and cook for a further 3 mins.
• Crack the eggs over the potatoes, cover the pan with a lid or large plate and cook for 5-6 mins over a medium-low heat until the whites are just set and the yolks are still runny. Finish with the coriander and a sprinkle of chilli.

PINEAPPLE-MARINATED CHICKEN BREASTS

Steps:

• In a large bowl, stir together the brown sugar, rice vinegar, soy sauce, fish sauce, 2 tablespoons olive oil, salt, garlic powder, ground cayenne and black pepper. Transfer 1 tablespoon of this marinade mixture to a separate medium bowl and add the diced pineapple, red onion and cilantro. This is your salsa; toss until well mixed and set aside.
• Add the grated pineapple and its juices to the marinade mixture in the large bowl, then add the chicken and toss to coat. Set aside to marinate at room temperature for 15 minutes (and no longer).
• Once the chicken is done marinating, heat a large nonstick skillet over medium-high and add enough olive oil to lightly coat the bottom of the pan. Add the chicken pieces, leaving any marinade behind, in a single layer so that they don't touch and let cook until the bottoms are browned, 2 to 3 minutes. Continue cooking, stirring occasionally, until browned on all sides and no longer pink on the inside, 4 to 5 minutes more.
• Serve the chicken over rice and top with the reserved pineapple salsa.