Description
The combination of chicken with pickled pineapple has long been a classic, but today I offer to cook chicken roll with fresh pineapples, from which chicken meat will be more juicy and flavorful.
Ingredients
-
Chicken fillet
500 g
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Sauce-marinade
2 Tbsp
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Pineapple
2 piece
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Spinach
50 g
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Bacon
100 g
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Black pepper
0.25 tsp
Cooking
Pineapple wash.
Cut off the top and base of the pineapple. With a sharp knife to cut the skin (top to bottom). Remove the black eyes (I used a peeler). Cut the core with a diameter of approximately 3 cm.
Chicken fillet wash, cut into pieces and place in blender.
Add the sauce-marinade Kikkoman Teriyaki and pepper.
Grind.
Wash spinach, place in a blender.
Grind.
Mix the spinach with two tablespoons of the chicken mixture and stuff the pineapple.
The rest of the minced chicken to distribute on the cooking foil.
In the centre put a stuffed pineapple.
Form into a roll.
The roll is wrapped in a strip of bacon and, if desired, secure with cooking string or silicone shoelaces. Cook in oven preheated to 180 degrees for 40 minutes. If in the process of cooking bacon will begin to burn, cover with foil.
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