Olive oil (5 tbp)
Garlic (3 cloves crushed)
Crunchy peanut butter (4 tbp)
Mustard powder (2 tsp, yellow)
Paprika (2 tsp, Sweet)
Salt (2 tsp)
Black pepper (2 tsp ground)
Caribbean chilli sauce (2 tsp)
Dark rum (2 tbp)
Put in bowl and stir well.
Chicken (1 kg inner breast fillets
or skinless breasts sliced in ½ cm strips)
Add and mix well to cover all the chicken.
Marinate for 24 to 48 hours, stirring occasionally.
Huli Huli Sauce (120 ml)
Pineapple (4 slices cut in 4)
Place in small pan.
Simmer gently whilst cooking the chicken
Remove chicken from marinade.
Place chicken under a hot grill for about 5 minutes per side until done.
Place remaining marinade in pan.
Simmer on medium/low heat for about 10 minutes while the chicken cooks.
Serve with the sauce poured over.
Serve with rice and the Pineapple in Huli Huli Sauce.