Cyprian de Cotiau's Grilled Chicken in a Pineapple

Cyprian de Cotiau's Grilled Chicken in a Pineapple Recipe from Cyprus

Region / culture: Cyprus | Preparation time: 3 hours | Cooking time: 10-14 minutes | Servings: 2

Introduction

Cyprian de Cotiau's Grilled Chicken in a Pineapple is a delicious and unique dish that combines the flavors of jerk seasoning, fresh pineapple, and a tangy passion fruit dressing. This recipe is perfect for a summer barbecue or a special dinner party.

History

This recipe is inspired by Caribbean cuisine, where grilled chicken and tropical fruits are commonly used in dishes. The combination of spicy jerk seasoning with sweet pineapple and tangy passion fruit creates a harmonious blend of flavors that is sure to impress your guests.

Ingredients

2 chicken breasts, skin-on
1 small jar jerk seasoning
olive oil for basting
1 large pineapple
1 red bell pepper, de-seeded
1 small cucumber, peeled and de-seeded
1 sprig of fresh thyme

For the Dressing

1 passion fruit
Pinch of sea salt
Pinch of freshly ground black pepper
1 tbsp brown sugar
1 tbsp olive oil
juice of 0.5 lime

How to prepare

Marinating the Chicken

Score the chicken breasts skin-side-up and generously coat them with the jerk seasoning, ensuring it gets into the scored cuts as well.
Allow the chicken to marinate for up to three hours, as the longer it marinates, the better the flavor.

Preparing the Pineapple

Cut the pineapple in half lengthwise and remove the flesh, setting it aside.
You should be left with two hollowed-out halves of a pineapple.

Preparing the Salad

Chop the pineapple flesh, pepper, and cucumber into bite-sized pieces and place them in a bowl.
Remove the leaves from the sprig of thyme and add them to the salad, mixing thoroughly.
Fill each pineapple half generously with the salad.

Cooking

Place the marinated chicken breasts on a grill over hot coals or under a hot broiler.
Cook for 5-7 minutes on each side or until the chicken is fully cooked.
Occasionally baste the chicken with olive oil to enhance the charred flavor.

Dressing

Scoop out the pulp of the passion fruit into a bowl.
Add salt, pepper, sugar, olive oil, and lime juice to the bowl.
Mix all the ingredients thoroughly.
Once the chicken breasts are cooked, remove them from the heat and let them cool slightly.
Slice each breast diagonally into 4-5 pieces and arrange them in a fan shape over each pineapple half.
Drizzle the passion fruit dressing over the chicken and serve immediately.

Variations

For a spicier version, add more jerk seasoning to the chicken.
Substitute the chicken breasts with shrimp or tofu for a different twist on this dish.
Add diced mango or avocado to the salad for extra flavor and texture.

Cooking Tips & Tricks

Make sure to score the chicken breasts before marinating them to allow the flavors to penetrate the meat.

- Basting the chicken with olive oil while grilling will help keep it moist and add a delicious charred flavor.

- Use fresh, ripe pineapple for the best flavor in this dish.

- Be sure to let the chicken rest for a few minutes before slicing it to ensure it stays juicy.

Serving Suggestions

Serve Cyprian de Cotiau's Grilled Chicken in a Pineapple with a side of rice or a fresh green salad for a complete meal. It pairs well with a cold beer or a tropical cocktail.

Cooking Techniques

Grilling the chicken over hot coals or under a broiler gives it a delicious charred flavor that complements the sweetness of the pineapple.

Ingredient Substitutions

If you can't find fresh passion fruit, you can use passion fruit juice or pulp from a can as a substitute.

Make Ahead Tips

You can marinate the chicken and prepare the salad ahead of time to save time on the day of cooking. Just be sure to grill the chicken and assemble the dish right before serving.

Presentation Ideas

Serve the grilled chicken slices in a fan shape over the pineapple halves for an elegant presentation. Drizzle the passion fruit dressing over the top for a finishing touch.

Pairing Recommendations

This dish pairs well with a crisp white wine, such as a Sauvignon Blanc or a Pinot Grigio. For a non-alcoholic option, try serving it with a refreshing iced tea or a tropical fruit punch.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place the chicken and pineapple in a microwave-safe dish and heat on high for 1-2 minutes, or until warmed through.

Nutrition Information

Calories per serving

Calories: 350 per serving

Carbohydrates

Carbohydrates: 25g per serving

Fats

Total Fat: 12g per serving

Saturated Fat: 2g per serving

Proteins

Protein: 30g per serving

Vitamins and minerals

Vitamin C: 80% of daily value per serving

Vitamin A: 15% of daily value per serving

Iron: 10% of daily value per serving

Alergens

This recipe contains no common allergens such as nuts, dairy, or gluten.

Summary

This dish is a good source of protein and vitamin C, while being relatively low in calories. It is a healthy and flavorful option for a meal.

Summary

Cyprian de Cotiau's Grilled Chicken in a Pineapple is a flavorful and unique dish that is perfect for a summer barbecue or a special dinner party. With the combination of spicy jerk seasoning, sweet pineapple, and tangy passion fruit dressing, this recipe is sure to impress your guests. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was a sunny afternoon in the summer of 1975, and I was browsing through a dusty old cookbook at a garage sale. As soon as I laid eyes on the title, "Cyprian de Cotiau's Grilled Chicken in a Pineapple," I knew I had to have it.

I had always been fascinated by exotic flavors and unique cooking techniques, and this recipe seemed to offer both in abundance. The idea of grilling chicken inside a pineapple and infusing it with a blend of fragrant spices was unlike anything I had ever seen before.

I purchased the cookbook without hesitation and hurried home to try out the recipe. As I flipped through the pages, I noticed that there were no specific measurements or instructions provided. Instead, the recipe read like a story, recounting Cyprian de Cotiau's culinary adventures in the Caribbean and the inspiration behind his now-famous dish.

According to the cookbook, Cyprian de Cotiau was a French chef who had traveled the world in search of new flavors and cooking techniques. During his time in the Caribbean, he had discovered a traditional method of cooking chicken in a hollowed-out pineapple, using a blend of local spices and herbs to create a dish that was as visually stunning as it was delicious.

Eager to recreate Cyprian de Cotiau's masterpiece in my own kitchen, I set out to gather the necessary ingredients. I purchased a whole pineapple, a fresh chicken, and an array of exotic spices, including cinnamon, allspice, and cloves. I also picked up a bottle of rum, as the recipe called for a splash of the spirit to add a hint of sweetness to the dish.

As I began preparing the chicken, I found myself lost in the aroma of the spices and the anticipation of how the final dish would turn out. I carefully seasoned the chicken with the fragrant blend of spices, then stuffed it inside the hollowed-out pineapple, adding a splash of rum for good measure.

I placed the pineapple on the grill, watching as the flames licked the fruit and infused the chicken with a smoky, caramelized flavor. The scent that wafted through the air was unlike anything I had ever experienced before – a heady mix of tropical fruits, warm spices, and charred meat.

After a few minutes, I carefully removed the pineapple from the grill and set it on the table. I couldn't wait to see how the dish had turned out, and as I sliced into the fruit, I was greeted with a sight that took my breath away. The chicken was perfectly cooked, tender and juicy, with a golden brown crust that glistened in the sunlight.

I served the Grilled Chicken in a Pineapple to my family that evening, and the response was overwhelmingly positive. My husband declared it the best dish I had ever made, and my children eagerly gobbled up their portions, asking for seconds and thirds.

From that day on, Cyprian de Cotiau's Grilled Chicken in a Pineapple became a staple in our household. I would make it for special occasions and family gatherings, each time tweaking the recipe to suit our tastes and preferences. I even entered it in a local cooking competition, where it won first prize and earned me a spot in the newspaper.

As the years went by, I continued to experiment with different variations of the dish, adding new spices and ingredients to create a truly unique flavor profile. But no matter how many times I made it, the magic of Cyprian de Cotiau's original recipe never faded – it was a testament to the power of good food and the joy of sharing it with loved ones.

Today, as I sit in my kitchen, surrounded by the aroma of spices and the memories of past culinary adventures, I am grateful for the day I stumbled upon that old cookbook and discovered Cyprian de Cotiau's Grilled Chicken in a Pineapple. It has brought me joy, inspiration, and a sense of connection to a world far beyond my own, and for that, I will always be grateful.