Chicken with ginger and pineapple

250ml/8fl oz pineapple juice

2.5cm/1in piece fresh ginger, grated

4 chicken breasts, skin on (preferably free-range)

drizzle of olive oil

thick udon noodles, to serve

A low-cal dish with a Caribbean kick

In short	Preparation time: 10 mins Cooking time: 40 mins Total time: 50 mins Serves: 4 people Cuisine: Caribbean
Nutrition (per portion)	234 calories 7g fat (1g saturates) 7g carbs

Method

1 In a bowl, add pineapple juice and ginger. Slash each chicken breast across the breast, making sure you don't go all the way through, rub them with a little sea salt and freshly ground black pepper, then sit them in pineapple and ginger marinade. Cover and leave in fridge for an hour, or overnight if time permits.

2 When ready to cook, preheat oven to gas mark 6/200°C (190°C in a fan oven). In a large, heavy-based frying pan, add oil, then chicken, skin-side down, and a little of marinade. Cook till chicken is golden. Transfer to a roasting tin and put in oven for about 30 mins, till chicken is cooked through.

3 Meanwhile, add noodles to frying pan along with rest of marinade, turn heat up till marinade boils and noodles have softened. Serve with chicken.