Spicy Chicken with Roasted Pineapple Chutney (another way)

J J Virgin’s Sugar Impact Diet Cookbook: 150 low-sugar recipes to help you lose up to 10 pounds in just weeks, 2015 New York

Adapted from: Jerk-Spiced Chicken Thighs with Roasted Pineapple Chutney

“A tropical treat for your taste buds, this meal is a perfect blend of spicy and sweet.” JJ Virgin

Makes 4 servings

Olive oil for the pan; ½ pineapple, peeled, cored, and cut into 1.5cm thick slices; 1 tblsp plus 1 tsp coconut oil; ¼ cup finely chopped red bell pepper; 2 tblsp chopped green onion; ½ tsp minced fresh ginger; 1 tblsp chopped fresh mint; 1/8 tsp sea salt; 8 skinless chicken thighs, trimmed; 2 ½ tblsp jerk rub (or spice mix)

Pre heat the oven to 220°C. Lightly dampen a paper towel with a small amount of olive oil and wipe 2 rimmed baking sheets with it. Brush the pineapple with 1 tsp of the coconut oil and place on one of the baking sheets. Roast until the pineapple is tender and lightly browned, turning once, 15 minutes. Remove from the oven and let cool for 10 minutes. Cut the cooled pineapple into 1.5cm pieces and transfer to a bowl; stir in the bell pepper. Green onion, ginger, mint, and salt and set aside until ready to serve.

Melt the remaining 1 tblsp coconut oil and combine it with the chicken in a large bowl. Rub the chicken all over with the jerk rub and place on the remaining baking sheet. Roast the chicken pieces until golden. Serve the chicken with the chutney.