The pineapple is neither a pine nor an apple. It is not native to Hawaii. However, since it was first canned and became a major crop there, we associate pineapple with Hawaii and the tastes of the islands. It has wonderful tenderising enzymes and goes especially well with pork as well as poultry, seafood and sweet-and-sour dishes.

Captain James Cook later introduced the pineapple to Hawaii circa in 1770. However, commercial cultivation did not begin until in the 1880s when steamships made transporting the perishable fruit viable, About.com indicates.

Shauna-Marie Nicholson, a fifth-form student at Meadowbrook High School, has a passion for cooking and wants to become a master chef. She has started her culinary practice in a cooking course for teenagers and has developed a recipe using pineapple, now in season, combined with chicken with a Hawaiian taste.

Pineapple Heaven

5 boneless, skinless chicken breasts

3/4 cup soy sauce

6 slices fresh pineapple, chopped

1/2 cup pineapple juice

1/3 cup brown sugar

3 tbsps minced garlic

1 tbsp minced ginger

2 tbsps honey (optional)

1/2 cup orange juice

1/4 cup vegetable oil

1/2 cup brown sugar

3 tbsps salted butter

3 tbsps vanilla extract

Salt to taste

Method

1. Combine soy sauce, pineapple juice, 1/3 cup brown sugar garlic, ginger, honey, orange juice and oil.

2. Heat through until sugar dissolves but do not boil. Set side to cool.

3. Place chicken in marinade and allow to sit overnight.

4. Preheat grill to medium heat.

5. Brush oil on both sides of chicken breasts.

6. Place chicken breasts on grill. After 5 minutes, brush chicken with marinade, repeating until chicken is done to your liking. Remove from grill.

7. In a non-stick pan, heat butter over medium heat. Add diced pineapple, 1/2 cup brown sugar and vanilla.

8. Cook over medium heat for five minutes, stirring constantly.

9. Drizzle over grilled chicken breasts and serve hot.

Serves 5


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