West Indian Chicken

4 x 175 g/6 oz chicken pieces
1 teaspoon curry powder, or to taste
1 teaspoon ground ginger
1 x 225 g/8 oz can pineapple chunks
1 green pepper, cored, deseeded and chopped
salt
freshly ground black pepper

Skin the chicken portions and score the flesh with 1 sharp knife. Mix the curry powder and ginger Iogether and rub into the chicken flesh. Place the tickets in a shallow dish and pour over the pineapple juice from the can. Marinate for 2 hours.

Put the chicken under a hot grill and cook for about 20 minutes until tender, turning frequently and using the marinade to baste and prevent the chicken burning.

Put the pineapple chunks, remaining marinade and chopped pepper into a blender and liquidize until smooth. Pour the pur6e into a pan and heat hrough. Taste and adjust the seasoning.

Place the grilled chicken joints on a heated serving dish and pour the sauce over or serve it separately. Serve with a green salad.

SERVES 4