Chicken with Pineapple, Grapes, Avocado and Banana

by Finy (follow)
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This is, I think, a "Caribbean style" meal, and it was absolutely delicious!

With the odd combination of chicken, natural gravy, pineapple, grapes, banana and avocado, it is well worth the extra bit of fiddling around!

Preparation Time: 30 minutes
Cooking Time: 45 minutes
Serves: 2

4 chicken legs or about 600 g
1 cups boiling water
tbsp chili powder
1 tsp salt
Bit of pepper
Bit of cinnamon
About 45 g onion, chopped
45 g butter
45 g oil
400 g canned pineapple and juice
About 175 g seedless green grapes
1 banana, sliced
1 avocado
About 1 tbsp corn flour
45 ml cold water
Potato (optional)

Wash chicken legs and put in a pot or wok.

Add the water, chili powder, salt, pepper, cinnamon and onion.

Put a lid on the pan and simmer for about 35 to 40 minutes or until the meat is tender - turn a few times.

Preheat the oven to 190/1270 fan forced.

Remove the chicken legs, drain on paper towel, and pour the cooking juice through a sieve and set aside.

Using the same pan, heat some oil, melt the butter and then brown the chicken legs for about 5 to 10 more minutes. Put in an ovenproof dish.


Meanwhile, drain the pineapple, keeping the juice.

Add the juice and enough boiling water to the cooking juice to make about 3 cups, and pour the liquid over the chicken.

Put the pineapple pieces over the chicken legs.


Cook for about 10 minutes in the oven, basting a few times.

Arrange the chicken legs covered with pineapple on serving plates, and garnish with the grapes, sliced bananas and avocado wedges. Set aside.

I added a jalapeno to the top!

In a small bowl, dissolve the corn flour in cold water, and pour into the cooking juices left in the pan.


Spoon the sauce over the chicken, and serve.

I made it with a microwaved potato which soaked up the delicious gravy.


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