This is what gives the kimchi its guts: a blend of sweetness, heat and brininess. Using a quality fish sauce is important, so we prefer to spend a little bit extra on a smaller-batch Vietnamese brand called “Red Boat”.
Ingredients
FOR THE PINEAPPLE KIMCHI
1 can Pineapple Chunks (822g), drained, reserve 1/4 cup syrup
1 tsp ginger, grated 1 tsp garlic, minced
1/4 cup onion, green, chopped
2 Tbsp patis
1 Tbsp chili flakes, korean
1/4 cup reserved pineapple syrup
1 pouch BBQ Marinade (200ml)
1 Tbsp sesame oil
1/4 cup onion, green, chopped
500 g chicken, thigh fillet, skin off
Preparation
1. To make the pineapple kimchi, mix all the ingredients. Chill.
2. In a bowl, combine Barbecue Marinade, sesame oil, sesame seeds, and green onions.
Marinate the chicken breast for 30 minutes. Grill until cooked through.
3. In a pot, simmer the remaining marinade until thick.
4. To serve, pour the sauce over the chicken then serve with pineapple kimchi.
