This is one of my favourite meals to cook and eat… if you follow me on Instagram, you already know this…

Anyway, it’s just so simple to make and there’s tonnes of flavour. It’s one of my classic, “Throw it in a pan and come back when it’s ready” meals so, if you’ve had a long day or just don’t have the energy to try, make this and thank me later.

The idea for this recipe came from something my mother made, and still makes upon request, a while ago. She would cook up chicken legs in a pineapple and chilli broth, thing and serve it with rice. The spiciness of the chilli, the earthy/meatiness of the chicken and the stock which came from the bones all together with the sweet sourness of fresh pineapple made for one Hell of a great winter dish.

I am much lazier than my mother, far less refined and I’m not a massive fan of chicken on the bone. Damnit chicken, you’re the easiest meat there is, stop trying to make me work for it!

So I did away with all of that technique, overloaded the chilli, because I need to win at something against my mother’s cooking, and made a quick, easy and delicious version myself.


4 Chicken Breasts

1 Pineapple (If you’re using tinned pineapple, which I often do, make sure you use the one in juice, not syrup)

1-2 Scotch Bonnet Chillis (How tough are you? Huh!? Show me!!)

1 Medium White Onion

2 Red Bell Peppers

2 Salad Tomatoes

2 Large-ish Shallots (not gargantuan, just not Lilliputian)

2 Cloves Garlic

Thumbsized Piece of Ginger

2 Cloves (just cloves…)




2 Allspice Berries (or a pinch)

Pinch of Nutmeg

Splash of Cider Vinegar

Dessert Spoon Brown Sugar

Fresh Coriander

Coconut Oil


  1. Blend the chillis, onions and garlic. Or finely chop them, if you didn’t get the message about this being easy
  2. In a pestle and mortar (of you’re not using ground herbs) throw in all the herbs and spices with a little bit of coconut oil
  3. Heat up your oil in a large frying pan
  4. Throw in the chilli/onion/garlic mix and stir, allowing it to sweat off… which sounds gross when you type it out (NB: Don’t rinse out the blender!!!)
  5. Once the onion has turned a bit translucent, throw in the spice mix. Give it a really good stir, making sure that it all gets covered
  6. Blend the pineapple, tomatoes and vinegar
  7. Chop the chicken into decent sized chunks and throw it in the pan
  8. Stir it all together so that everything is covered, sprinkle on the sugar and make sure it coats everything
  9. Pour over the pineapple mixture and stir
  10. Put a lid on and leave to cook
  11. Take the lid off once the chicken is cooked and leave on a low heat to reduce
  12. Add salt and pepper to taste
  13. Roughly chop coriander and throw it, saving some
  14. Fill a bowl with rice, chuck on a healthy amount of the curry… thing… sprinkle on some coriander
  15. Eat
  16. Leave me to the embarrassment of the fact that I misspelled pineapple every time I typed it throughout this blog post
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