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GRILLED CHICKEN PINEAPPLE INASAL

Ingredients:

5 (1.2 kg) pc MAGNOLIA CHICKEN STATION TIMPLADOS INASAL
2 cups pineapple juice
3 stalks lemongrass, use white part only and chop
1 (227 g) drained pineapple chunks, drained
10 pc BBQ sticks, soaked in water

Basting Sauce

3 tbsp atsuete seeds
1/4 cup STAR MARGARINE CLASSIC

Procedure:

  1. In a medium size wok, simmer chicken in pineapple juice and lemongrass for 15 minutes or until chicken is fully cooked. Drain.
  2. Using 2 BBQ sticks, skewer each chicken and some pineapple chunks. Set aside.
  3. Prepare basting sauce by melting margarine in a pan then adding atsuete. Sauté until color bleeds out. Strain and set aside. Discard seeds.
  4. Pan-grill chicken while basting with atsuete mixture for 3 minutes on each side. Cook until lightly charred.

Makes 5 servings.

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