Fruity Chicken with Grilled Peppers

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“A favourite in our Household during the long summer months.I deal for a barbacue.”
4hrs 23mins

Ingredients Nutrition

  • 4 (6 ounce) chicken portions (I used large chicken breasts)
  • 2 teaspoons curry powder
  • 2 teaspoons ground ginger
  • salt and pepper
  • 12 cup pineapple juice
  • 12 cup fresh orange juice (can use lemon for a change)
  • 1 red pepper, deseeded and cut into wide strips
  • 1 green pepper, deseeded and cut into wide strips
  • 2 teaspoons arrowroot


  1. Score the flesh of the chicken portions with a sharp knife.
  2. Mix the curry powder, ginger and salt and pepper together and rub into the chicken flesh.
  3. Place the chicken portions in a shallow dish and pour over the fruit juices.
  4. Leave to marinate for at least 2 hours in the fridge.
  5. Preheat the grill until hot, place the chicken on a wire rack and cook under the grill for about 25-30 minutes, until tender and golden, turning frequently and using the marinade to baste.
  6. After 20 minutes place the peppers under th grill and coat them in the marinade.
  7. Grill for 3 minutes on each side.
  8. Heat remaining marinade gently in a saucepan.
  9. Mix the arrowroot with a little cold water and add to the marinade.
  10. Stir until thickened, them remove from the heat.
  11. Arrange the chicken on a plate and spoon the sauce over.
  12. Serve with the grilled peppers.

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