There’s nothing that keeps the summer holiday feeling alive more than a simple backyard barbie, especially when it includes the favourite fruits of the season.
- 4 boneless, skinless chicken breasts
- 185 ml (¾ cup) white wine
- 3 tblspns olive oil
- 2 tspns grated fresh ginger
- 1 garlic clove, crushed
- 220g tin pineapple slices, drained
- 1 small mango, peeled
- 2 small kiwi fruit, peeled
- 150g watermelon, peeled, seeds removed
- 1 tblspn finely chopped mint
Put the chicken in a shallow nonmetallic dish. Combine the wine, oil, ginger and garlic and pour over the chicken. Refrigerate, covered with plastic wrap, for at least 3 hours, turning occasionally.
To make the fruit salsa, chop the fruit finely and combine with the mint in a small serving bowl. Cook the chicken breasts on a hot, lightly oiled barbecue grill plate or flat plate for 5–10 minutes each side, or until well browned. Serve with the salsa.
You can store the chicken in the marinade in the fridge for up to two days. The fruit salsa needs to be served within two hours of making. For a variation of this recipe you can use any seasonal fruits for the salsa, but you do need to use at least one ingredient with a firm flesh, for example, apple or pear.