22 Sep2016 Emilie Malik 0Main Course Recipes Sticky chicken and pineapple salsaServes 4 2 tbsp. honey zest and juice of 1 lime 1/2 tbsp. dried oregano 1/2 tbsp. olive oil 4 chicken legs/ breast with bones Salsa 2 salad onions, finely chopped 250g pineapple cut into chunks chili flakes according to taste 1tbsp olive oil juice of 1 lime 2tbsp fresh coriander leaves chopped Combine honey, lime zest and juice, oregano and oil in a bowl, season with salt. Place chicken and leave it to marinate in the fridge for 2 hours minimum. Preheat oven to 200 degres and roast for 40 minutes until cooked through and golden or cook it on BBQ. Prepare the salsa. Mix all the ingredients together Serve the chicken on a salad bed with the salsa.