Ingredients
- 1/2 ripe but firm pineapple, cored and cut into 1/2-inch-thick slices
- 1/4 cup chopped fresh cilantro
- 1/2 cup serrano chile, stemmed, seeded, and diced
- 1 tablespoon fresh lime juice
- 1/2 ripe but firm pineapple, cored and cut into 1/2-inch-thick slices
- 1/4 cup chopped fresh cilantro
- 1/2 cup serrano chile, stemmed, seeded, and diced
- 1 tablespoon fresh lime juice
- 5 1/2 cup plain yogurt
- 1 cup packed fresh cilantro leaves
- 4 cup garlic cloves
- 1 cup 1/2-inch piece fresh ginger, peeled
- 5 1/2 teaspoon ground cumin
- 5 1/2 teaspoon ground coriander
- 1 teaspoon salt
- 1 teaspoon 4-pound chicken, cut into 6 pieces (2 breasts, 2 thighs, 2 legs)
Preparation
Baking Directions:
To make salsa:Prepare grill to medium-high heat.
Add the pineapple slices and grill for 2 minutes per side, or until tender and grill-marked.
Transfer the pineapple to a cutting board and chop it.
Put the pineapple in a medium bowl and stir in the cilantro, serrano chile and lime juice.
Season the salsa to taste with sugar, salt and pepper.
Serve warm.
For tandoori chicken: Blend the yogurt, cilantro, garlic, ginger, cumin, coriander and salt in a food processor or blender until smooth.
Transfer to a large bowl.
Add the chicken and turn to coat.
Cover and refrigerate overnight.
Prepare a grill to medium-high heat.
Grill the chicken for 12 minutes per side, or until just cooked through.
Transfer the chicken to a platter, top with the salsa, and serve.