Four chicken breasts
1/2 pineapple, peeled and chopped
1/2 jalapeño chili, no seeds and chopped
1 tsp of mashed garlic
1 cup of orange juice
1/2 cup of lime juice
3 tablespoons of soya sauce
2 tablespoons of fresh coriander, chopped
2 tablespoons of fresh basil, chopped
1 tablespoon of black pepper, mashed
1 tsp of grated lime rind
2 tablespoons of honey
3 tablespoons of butter
To garnish: Fresh coriander and basil
Blend the pineapple, jalapeño and garlic in the blender until you get a uniform cream. Pour it on a baking dish. Add the orange juice, lime juice, soya sauce, chopped coriander, chopped basil, black pepper, and grated lime rind.
Stir it all. Then add the chicken breasts. Make sure they are completely covered with the mix, cover and place in the fridge.
Keep them in the fridge for 4 hours to marinate properly, and turn the chicken breasts around every now and then.
Take the chicken breasts out of the baking dish and slightly remove the extra sauce from the breasts using a rubber spatula.
Place the marinated sauce in a skillet. Leave 1/3 of the sauce aside in a cup and add honey to it. Cook the sauce in the skillet for 15 minutes, add butter, pepper and salt.
Bake the chicken for 10 minutes and baste regularly with the honey. Serve in a dish and garnish with coriander and basil.
Put the sauce in a sauce bowl.