Back to Recipe Menu

Caribbean chicken with caramelised pineapple


  • Combine the spices and salt in a large bowl and set aside a little in a small bowl. 
  • Place doubled-over clingwrap over the chicken and batten out to an even thickness.
  • Then dip the chicken into the spice mixture and cook on a lightly oiled ridged grill (or BBQ) with the pineapple.
  • At the same time, combine the yoghurt, cucumber and lemon juice with a pinch of the reserved spice mixture and the coriander.
  • To serve, arrange the pineapple rings and chicken on individual plates and top with a dollop of the yoghurt.


  • 3 tspn curry powder
  • 3 tspn sweet paprika
  • 2 tspn allspice
  • 2 tspn ground cumin
  • 2 tspn ground ginger
  • 1 tspn cayenne
  • ½ tspn sea salt flakes
  • 4 boneless, skinless chicken breast fillets
  • olive oil spray
  • 8 rings fresh pineapple
  • ½ cup low fat yoghurt
  • 2 tbsp finely diced cucumber
  • juice of ½ lemon
  • 2 tbsp chopped coriander

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm