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.

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