Take our chicken (good home), coat with salt and pepper and leave to think about it.

Meanwhile, make the marinade: grate the ginger on a grater (for the ginger to take the taste, I took root about 15 cm), three garlic, mix, pour wine and juice of half a lemon.

Mix and roll these our kuroneko both outside and inside. Leave in the fridge an hour or 2-3.

Then preheat the oven to 200 gr. Take a chicken, stuff with chopped pineapple and lemon (with peel, without, to taste, with the skin will be fragrant, but bitter). Then close the chicken with toothpicks, pour on top of pineapple juice from the jar and put it in the oven. That's what happened!