1½ teaspoons olive oil
1 onion, chopped
2 cloves garlic, crushed
1 can tomatoes, about 400 g
4 tablespoons pineapple juice
2 tablespoons soft brown sugar
2 tablespoons light soy sauce
1 tablespoon dijon mustard
1 teaspoon dried thyme
1 teaspoon barbecue or tomato sauce
750 g bone-in chicken breast halves, skin removed
350 g chicken drumsticks, skin removed
300 g bone-in chicken thighs, skin removed
- Heat the oil in a saucepan over medium-high heat. Sauté the onion and garlic for about 5 minutes, or until soft. Stir in the tomatoes, pineapple juice, sugar, soy sauce, mustard, thyme, barbecue or tomato sauce and 3 tablespoons water. Reduce the heat to medium, cover, and simmer for 5 minutes. Keep warm.
- Transfer the sauce to a food processor or blender and purée until smooth. Return the sauce to the pan. Simmer, whisking often, for about 5 minutes, or until slightly thickened. Scoop about half of the sauce into a small bowl to use for basting the chicken during cooking. Keep the remaining sauce warm.
- Meanwhile, lightly oil a barbecue hotplate or grill rack and preheat the barbecue to medium heat.
- Brush the chicken pieces on both sides with some of the sauce. Cook the chicken on the hotplate or grill rack over direct heat for about 15 minutes, basting with the sauce and turning the chicken halfway through cooking. Continue barbecuing, without basting, for a further 15 minutes, or until brown all over and cooked through. Serve the chicken with the reserved sauce.