Ingredients: 1 chicken cut into pieces 3 tablespoon soy sauce 1 tablespoon tomato sauce 2 tablespoon brown vinegar 2 teaspoon brown sugar ½ small Pineapple liquidized (or 1 cup pineapple juice) 1 teaspoon chilli powder ½ teaspoon salt 1 ½ teaspoon dhana Jeeru (Cumin) powder Pinch ground black pepper 1 teaspoon garlic paste 1 teaspoon red ginger garlic masala 2 tablespoon onion flakes 2 tablespoon oil
Method: Mix all ingredients together besides oil. Heat oil in pot, add chicken with marinade and cook till chicken is done and sauce thickened. Charr under hot grill.
Note: Serve with salad, as I did using the remainder pineapple in salad. Or serve with coconut rice and garnish with coriander and lemon.
If you would like to make this into a glaze, use 1 tin of crushed pineapple in syrup. Do not add sugar. Steam the chicken first in just dry spices, garlic and chillies. Boil marinade still sticky and then pour over/brush onto chicken