Charred Peri Peri Chicken with Spicy Pineapple Salsa

Topped with a sweet and spicy charred pineapple and capsicum salsa, our Rangitikei Peri Peri Chicken is the perfect summertime dish.

SERVES: 4

• 1 Rangitikei Butterflied Peri Peri Chicken
• ½ fresh pineapple, peeled & cut into chunks
• 1 red capsicum, cut into chunks
• ½ red onion, thinly sliced
• 1 – 2 red chilli, finely diced
• ½ cup coriander, chopped
• 1 clove garlic, crushed
• 1 lime, zest & juice
• 2 tablespoons extra virgin olive oil

Preheat your BBQ to a medium-high heat. Cook the Butterflied Peri Peri Chicken as per packet instructions until charred, golden and cooked through.

While the chicken is cooking, grill the pineapple and capsicum chunks until charred. In the bottom of a medium mixing, bowl whisk together the garlic, lime zest & juice and olive oil. Add the charred pineapple and capsicum to the same bowl along with the red onion, chilli and coriander. Gently toss to coat.

Serve up the Butterflied Peri Peri Chicken on a platter and spoon the pineapple salsa over the top.