Chicken with ginger and pineapple

Serves: 4

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Total Time: 50

Prep Time: 10

Cook Time: 40

• 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

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.

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