Juicy, spicy and finger licking good. This spicy upside down pineapple chicken makes for a delicious meal, with only 15 minutes preparation to get it into the slow-cooker.
Want to know how to test if a whole chicken is cooked? Read our guide here, which covers off two methods.
Or try one of our delicious roast chicken recipes at your next dinner party.
Looking for more slow-cooker recipes? Find a collection of our best slow-cooker recipes here.
Ingredients
Method
1.Peel and trim pineapple. Cut pineapple into 1cm rounds; remove core.
2.Process onion, garlic, ginger, chilli, lemongrass, coriander roots and stems, ground coriander, lime juice and soy sauce in a food processor until chopped finely.
3.Transfer onion mixture to a large bowl, add chicken; turn to coat chicken completely.
4.Place pineapple slices, slightly overlapping, over the base of a 6-litre (24-cup) slow cooker. Place chicken, breast-side down, and onion mixture on pineapple. Cook, covered, on low for 4 hours or until chicken is tender.
5.Line a baking tray with foil. Carefully transfer chicken, skin-side up, then pineapple to tray.
6.Add rice to cooker; stir to combine. Cook, covered, on low for 35 minutes; season. Turn off cooker; stand for 10 minutes.
7.Meanwhile, preheat grill to high. Lightly spray chicken and pineapple with oil. Place under grill for 10 minutes or until chicken is golden brown.
8.Serve chicken with pineapple, rice and coriander leaves.
To butterfly chicken, place chicken, breast-side down on a chopping board; cut down both sides of the backbone using kitchen scissors. Discard backbone. Turn chicken over, press firmly with the heel of you hand to flatten.
Note
