Roast chicken with pineapple and coconut salsa with tomato and bocconcini salad

Preparation time:: 10 mins

Serves:: 6

This sensational salsa is guaranteed to become a favourite. Add it to store-bought roast chicken for instant summer lovin’.

Ingredients

1 large Red Rooster Roast Chicken, cut into 8 pieces

PINEAPPLE AND COCONUT SALSA
2 Tbsp coconut-flavoured white rum
2 tsp caster sugar
Juice and finely grated zestof 1 lime
½ sweet pineapple, peeled, cut into elongated triangles
1 long red chilli, deseeded, finely chopped
½ bunch mint, leaveschopped

½ cup shredded coconut, toasted

TOMATO AND BOCCONCINI salad
400g tomato medley mix
Salt and freshly ground black pepper, to season
200g marinated cherry bocconcini
1 bunch basil, leaves picked
100g basil pesto
80g pine nuts, toasted
Extra basil leaves, to serve

Method

1| To make salad, halve any larger tomatoes. Put in a large bowl with small whole tomatoes. Season.
2| Drain bocconcini, reserving ¼ cup of the oil. Add bocconcini, reserved oil and basil to tomatoes. Toss gently to combine.
3| Smear pesto on a serving platter. Top with tomato mixture. Scatter over pine nuts. Top with extra basil.
4| To make salsa, combine rum, sugar, lime zest and juice in a large bowl. Add pineapple, chilli, mint and ½ the coconut. Gently toss to combine.
5| Put chicken on a serving platter. Top with pineapple and coconut salsa, and remaining shredded coconut. Serve with tomato and bocconcini salad.

Notes

Cook's tips:
- If you can’t find tomato medley mix, use a 200g punnet of red grape tomatoes and 200g of yellow teardrop tomatoes.

- To make your own pesto, whiz 2 cups basil leaves, ½ cup toasted pine nuts, ½ clove garlic, ½ cup extra virgin olive oil and 50g grated parmesan in a food processor until almost smooth. Season with salt and pepper. If you’re short on time, just look in the supermarket for a vibrant pesto in a jar.

IF THIS RECIPE DOESN'T TICKLE YOUR TASTEBUDS, YOU MIGHT LIKE THIS ONE

Author:: Better Homes and Gardens Magazine - January 2012
Stylist:: Stephanie Souvlis
Photographer:: Andre Martin

Latest Recipes

Chocolate roulade with hazelnuts and blueberries

Made without a trace of flour, this elegant stunner is a marvellously moist cake. Roll on dessert!
Chocolate meringue tart

Youâ��ll be on cloud nine after a slice of this fluffy dessert, with its fiendishly rich choc-cream centre.
Chocolate-filled red velvet cupcakes

These little cupcakes may look innocent, but beware of the rich, dark filling â�� itâ��s not for the faint-hearted!
Chocolate meringue nests with Turkish delight eggs

The subtle sharpness of the ruby-red berries complements the lovely sweetness of these nests.