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Recipe: Fruity Chicken with Pineapple Salsa

Nothing beats a fruity and tangy midweek tea. Try this Fruity Chicken with Pineapple Salsa from Sophie Rushton-Smith using Cherry Tree Preserves

Serves: 4

Cook Time: 45 min

Prep Time: 15 min


Chicken 8 free-range chicken thighs (bone in, skin on)⁠ Half to two-thirds of a jar of Chilli and Pineapple Chutney ⁠ 4 banana shallots (or 2 red onions), sliced into quarters⁠ 2 tbs olive oil⁠ Sea salt and black pepper⁠ Coriander leaves (half a small bunch)⁠

Pineapple salsa⁠

1 small pineapple, diced⁠

2 fresh red or green chillies, finely chopped⁠

1 red, yellow or green pepper, finely chopped⁠

1/2 red onion, rinsed in cold water, finely chopped⁠

Small bunch of coriander, leaves chopped (stems too, if you wish)⁠

½ pomegranate (kernals)⁠

1 or 2 limes, zest and juice⁠

1/2 tsp sea salt ⁠

Olive oil⁠


· Mix the chutney and olive oil in a non-reactive bowl with ½ tsp sea salt and a generous grind of black pepper, then add the chicken and mix thoroughly. Leave to marinate for a couple of hours (ideally overnight).⁠ · Heat the oven to 190 C / 160 C fan. · Place the chicken and onion in an oven-proof dish large enough to accommodate the chicken in one layer. Drizzle the chicken with a little more olive oil.⁠ · Roast for 45 minutes, until the chicken is golden and cooked thoroughly.⁠ Sprinkle with coriander. · While the chicken is cooking, mix the salsa ingredients together, season to taste. To serve

Serve with pitta or flatbreads and a green salad.

By Sophie Rushton-Smith for


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