The sweetness of chopped apples and pineapple gives a unique flavor when grilling the chicken. You can char-grill openly or in the oven. You can create your filling of your choice. Some people prefer grilling the chicken and make a side dish from the combination of apples and pineapple, and adding chili for spiciness.
1 kg chicken, halved lengthways
75 gms butter, melted
100 gms Fuji or sweet apples, chopped
100 gms pineapple chunks, drained, chopped
1⁄2 onion, chopped
50 gms celery sticks, chopped
200 gms croutons
75 ml water
Salt and freshly ground black pepper
1.) Preheat the grill. Break the wing, hip and drumstick joints of the chicken so that it will remain flat during cooking. Place the chicken skin side up in a baking tray, brush with 15 grams of the butter and season with salt and pepper.
2.) Grill for about 20 minutes until lightly browned. Turn and brush the cavity side with 15 grams butter and season. Grill for a further 15–20 minutes until tender.
3.) Peel, core and chop the apples. Chop the pineapples chunks. In a small heavy saucepan, cook the apples, pineapple chunks, onion and celery in the remaining butter until tender. Add the croutons and 75 ml water, and season with salt and pepper. Taste the mixture. Add salt and black pepper, if required.
4.) Put the apple-pineapple mixture into the chicken cavity, and grill the chicken for a further 5 minutes. Serve hot.
5.) Serves 2 - 3