This chicken and pineapple traybake is inspired by tacos al pastor. We made it into a bowl with cilantro rice and a stunning array of toppings!
4Serves
20 minCook
15 minPrep
Heat the oven to 375°F. Add the chipotle and cumin to a baking tray. Grate the garlic in, season generously with salt and mix together. Toss the Daring Plant Chicken through the marinade with a drizzle of olive oil. Arrange the chicken evenly and bake for 7-8 mins .
Meanwhile, trim and slice the pineapple into large dice (2cm chunks). Thinly slice the onion. Put the onion slices into a bowl and squeeze the juice of 1 lime over them. Season with salt and set aside to pickle. Pick half the cilantro leaves and finely mince the rest. Dice the avocado into even-sized cubes.
Once the chicken is cooked, add the pineapple to the tray, switch the oven setting to broil and cook until the pineapple and chicken start to char (approx 3 minutes). Keep an eye on it.
Reheat the rice and stir the minced coriander and zest of half a lime through. Season with salt.
Share the rice between bowls, then top with the chicken and pineapple, avocado, pickled onions, store-bought tomatillo salsa and remaining coriander leaves.
