1 (baby) pineapple
1/2 papaya
400 g chicken thigh fillet
2 cloves of garlic
1 piece of ginger (2cm)
120 ml soy sauce
2 tbsp brown sugar
2 tbsp honey

This teriyaki chicken is extra tasty with papaya and pineapple, but serving it IN the (baby) pineapple will make it into a feast on your table!

Preparation

Cut the pineapple in half and scoop out the flesh. Cut the flesh into small cubes.

Halve the papaya and cut the flesh from one half into cubes.

Cut the chicken thigh into cubes and fry in a frying pan until light brown

Crush the garlic and grate the ginger and add it to the chicken.

Then add the soya sauce, sugar and honey. Bring to the boil and reduce to a syrupy sauce.

Turn off the heat and stir in the cubes of pineapple and papaya.

Stuff the hollowed-out pineapple with the chicken mixture and serve immediately.

TIP: Cut the flesh of the other papaya half into cubes and serve on the side.

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