Please create an account
or Log in to subscribe


Subscribe to our RSS feeds Follow us on Twitter Follow us on Facebook Subscribe to our RSS feeds Watch us on Youtube View us on Instagram

Sticky Chicken with Star Anise and Pineapple

Sticky Chicken with Star Anise and Pineapple

Sticky Chicken with Star Anise and Pineapple

This sweet and sticky dish is the ultimate Friday night treat or weekend crowd pleaser. 

Serves 6

1 cup salt-reduced soy

½ cup pineapple juice

½ cup firmly packed brown sugar

3cm piece fresh ginger, peeled, grated

2 garlic cloves, crushed

4 star anise

1.5kg chicken wings

½ small pineapple, peeled, cut into pieces

½ bunch watercress, sprigs removed

2 pink grapefruit, skin and pith removed

¼ cup grapefruit juice

¼ cup extra-virgin olive oil

1 tsp Dijon mustard

1 Combine soy, pineapple 
juice, brown sugar, ginger, garlic and star anise in a large ceramic dish. Add chicken and toss together until well combined. Cover and refrigerate for at least 1 hour, preferably overnight.

2 Preheat oven to 200˚C. Line a baking tray with baking paper. Remove chicken from marinade and place onto tray. Scatter pineapple onto and around chicken. Spoon 1/3 cup of marinade over chicken. Roast for 35-45 minutes or until golden, sticky and cooked through.

3 Meanwhile, place watercress sprigs into a large bowl. Remove segments from grapefruit over a bowl to catch the juice. Add segments to watercress and toss until combined.

4 Pour grapefruit juice into a jug and add oil, mustard, salt and pepper. Whisk until combined. Drizzle dressing over salad just before serving.

5 Place remaining marinade into a saucepan and stir over a medium heat until it comes to the boil. Pour over chicken wings and pineapple. Serve with salad.

Share on Facebook Pin on Pinterest Share by Email

Post a Comment

© MiNDFOOD 2022. All Rights Reserved

Web Design Sydney