Cuban pineapple chicken

Spice up a supermarket roast chicken with this punchy sauce.

Ingredients

2	Oranges
½	Fresh pineapple, peeled and cut into 3cm chunks (Main)
4 Tbsp	Extra virgin olive oil
1 tsp	Salt and pepper
2	Limes
4 cloves	Garlic
1	Green chilli, seeded if preferred
1 small bunch	Coriander, with stems, chopped
1 tsp	Dried oregano
1	Cooked chicken, medium (Main)

Directions

1. Finely grate the rind of 1 orange and place aside. Cut the orange into 8 wedges. Brush the orange and pineapple with 2 tablespoons of the olive oil. Season. Grill or cook on a ridged frying pan, until charred.
2. Finely grate the lime peel then squeeze out the juice. Squeeze the remaining orange.
3. Coarsely chop the garlic and chilli and place in a small blender. Mix until well combined. Add the coriander, the finely grated citrus rinds, dried oregano and a dash of salt. Mix to a paste.
4. Transfer to a bowl. Whisk in the lime juice, orange juice and remaining olive oil.
5. Cut the warm chicken into serving portions and place on a platter. Add the charred pineapple and orange, then spoon the sauce over.