Nowadays, you will not surprise anyone with the classic combination of chicken and pineapple. Therefore, we bring to your attention a very beautiful, juicy and aromatic dish that will decorate the festive table. After all, it perfectly combines the tenderness of a chicken, the juiciness of pineapples and the piquancy of fresh spinach.
Ingredients:
- 0.5 kg chicken fillet;
- 2 tablespoons Teriyaki marinade sauce
- 2 small pineapples;
- 50 g spinach;
- ¼ a teaspoon of black pepper.
Preparation:
- Wash pineapples thoroughly under running water and dry.
- Then, with a sharp knife, cut off the green top and base of each pineapple, and also peel off the entire peel, making sure to do this from top to bottom. Remove all black dots either with a knife or with a vegetable peeler.
- Inside each pineapple, cut through the core with an approximate diameter of 3 cm, then chop.
- Rinse the meat thoroughly, cut into large cubes and place in a blender container. Add the Teriyaki marinade sauce to the same place, then season everything with black pepper and interrupt in the mince.
- Transfer the minced meat to any container and leave it aside for a couple of minutes.
- Rinse the spinach, shake off the water, put in a blender bowl and chop well.
- Spread a large piece of cling film on the work surface.
- Spread the remaining minced meat over the foil so that a rectangular meat layer 0.5-0.7 cm thick is obtained.
- Place the sliced pineapples in the center of the meat rectangle and wrap them in the meat using the same foil, forming one roll.
- Fix the roll with silicone laces or culinary thread.
- Place the formed roll in the oven and bake for 40-45 minutes at 180 degrees.
- If the meat starts to burn during baking, then you need to cover the roll with foil.
- After 40 minutes, remove the finished roll from the oven, transfer to a dish, removing the threads or laces, and serve with a salad of fresh vegetables.
