Oven-baked chicken thighs Hawaiian style

Ingredients for 2 servings:

• 4 chicken thighs, boneless
• 4 slices of cooked poultry ham, 5 g each
• 4 slices of finely seasoned cave cheese, 5 g each
• 4 pineapple pieces, 5 g each
• n. B. Salt and pepper, white, finely ground, for seasoning the meat
• 200 g mushrooms, cleaned and thinly sliced
• 200 g red bell pepper(s), washed, skinned, pitted and finely diced
• 100 g shallot(s), cleaned, finely diced
• 2 cloves garlic, cleaned, finely diced
• 200 g pineapple pulp, diced
• 100 ml pineapple juice
• 300 ml unsalted chicken stock or chicken broth
• 50 ml soy sauce, dark
• ½ lemon(s), juice
• 1 tsp, levelled white pepper, finely ground
• 1 tsp, leveled curry powder
• n. B. Salt
• some fat for frying
• ½ bunch parsley, finely chopped

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 15 minutes

filled and wrapped into a roulade

Wash the boneless thighs, pat dry, flatten lightly, and season with salt and pepper if desired. Top each with a slice of cooked ham and cheese, as well as a cube of pineapple. Roll each tightly into a small roll, secure with kitchen twine, and cover and set aside. Prepare the mushrooms, bell pepper, shallots, and garlic cloves as described in the ingredients list and fry in a roasting pan, stirring frequently. Add the small pineapple cubes and caramelize. Then deglaze with the stock, fruit juice, soy sauce, and lemon juice, add the spices, bring to a boil, and season with salt. Pour the fruity, slightly sweet and sour sauce into a small baking dish and place the rolls on top. Place the dish in the preheated oven at 180°C (top/bottom heat) on the middle shelf. Cooking time: approximately 45–50 minutes. Remove the twine from the rolls and arrange them on a plate. Season the sauce with salt if necessary before stirring in the chopped parsley. Serve with rice or any type of pasta.