Shutterstock/ Charles Brutlag
- 1 1/2 tsp olive oil
- 1 medium onion chopped
- 2 cloves garlic crushed
- 1 can tomato purée
- 100 ml pineapple juice unsweetened
- 4 tbsp water
- 2 tbsp soft brown sugar
- 2 tbsp salt-reduced soy sauce
- 1 tbsp wholegrain dijon mustard
- 1 tsp dried thyme
- 1/4 tsp hickory-flavoured liquid smoke optional
- 700 g chicken breasts skin removed
- 700 g chicken thighs and drumsticks skin removed
- Prepare the barbecue for a medium fire (or heat the grill). Coat the rack with vegetable oil.
- Heat the oil in a medium saucepan over a moderately high heat. Sauté the onion and garlic for 5 minutes or until softened. Stir in the tomato purée, pineapple juice, water, brown sugar, soy sauce, mustard, thyme and liquid smoke, if using. Reduce the heat to moderate, cover and simmer for 5 minutes.
- Transfer the sauce to a food processor or blender and purée until smooth. Return to the saucepan and simmer, whisking frequently, for about 5 minutes or until slightly thickened. Set aside half of the sauce.
- Brush the chicken pieces on both sides with sauce, then barbecue or grill for 15 minutes, basting with sauce and turning the chicken halfway through cooking. Continue cooking, without basting, for about 15 minutes or until no longer pink and the juices run clear. Reheat the reserved sauce to serve with the chicken.