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.


Serves 4

  • 4 boneless, skinless chicken breasts
  • 185 ml (¾ cup) white wine
  • 3 tblspns olive oil
  • 2 tspns grated fresh ginger
  • 1 garlic clove, crushed

Fruit Salsa

  • 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.

Chef’s tips:

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.