Marinated poultry with pineapple salsa and pasta salad

Ingredients for 4 servings:

• 1 stalk(s) lemongrass
• 1 clove(s) garlic
• 2 chili peppers
• 1 sprig(s) coriander leaves
• 4 tbsp oil
• 4 chicken breasts and/or legs, other poultry also possible
• 250 g cherry tomatoes
• ½ bunch basil
• 4 tbsp balsamic vinegar
• 10 tbsp olive oil, mild
• 400 g penne, cooked
• 1 ball(s) of mozzarella, shredded
• 1 tbsp pine nuts, roasted
• 1 small pineapple (sweet)
• 2 onions
• 1 clove(s) garlic
• 1 chili pepper(s), red, dried
• 1 lemon(s), juice or 1 dash of rice vinegar
• e.g. salt and pepper
• n. B. sugar

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Roughly chop the lemongrass, peel and chop the garlic, roughly chop the chili and coriander, and place everything in a baking dish. Drizzle with oil and mix the ingredients together. Pierce the chicken legs or breast several times with a meat fork and then place it in the baking dish. The marinade can now penetrate the meat. Cover the whole thing with cling film and marinate in the refrigerator for at least 6 hours. Turn the chicken pieces occasionally to ensure the marinade is evenly distributed. Clean and halve the cherry tomatoes. Pluck and chop the basil. Put the vinegar in a bowl, add salt, pepper, and a pinch of sugar. Mix with the vinegar and olive oil. Add the penne, mozzarella, tomatoes, basil, and toasted pine nuts and mix. Let it sit in the refrigerator for about an hour and season again shortly before serving. Peel the pineapple, remove the core (stem), and dice. Peel and dice the onion and garlic. Finely crush or finely chop the chili, preferably in a mortar and pestle. Combine the ingredients in a bowl. Season with lime juice, pepper, and a pinch of sugar. Grill the chicken breasts for about 4-5 minutes on each side, and the thighs for about 7-9 minutes. Season with salt. Place the chicken and the salsa on a plate, arrange the pasta salad next to it, or serve it in a separate bowl. Enjoy!