Barbecue Portuguese Chicken with Cucumber and Pineapple Salsa


  • Serves 4
  • 2 tablespoons olive oil
  • 1 tablespoon Portuguese seasoning
  • 4 (125g each) chicken thigh fillets, trimmed, halved
  • 300g pineapple, peeled, cored, diced
  • 1 medium Lebanese cucumber, diced
  • 1/2 small red onion, thinly sliced
  • 1/3 cup fresh coriander leaves
  • Baby rocket and lime wedges, to serve


Combine oil and seasoning in a shallow glass or ceramic dish. Add chicken. Turn to coat.

Combine pineapple, cucumber, onion and coriander in a bowl.

Preheat a barbecue plate or chargrill over medium-high heat. Cook chicken for 5 to 6 minutes each side or until cooked through.

Serve chicken with pineapple mixture, rocket and lime wedges.


Super saver: Replace chicken thigh fillets with skinless thigh cutlets. Cook for 6 to 8 minutes each side or until cooked through.

Barbecue with ease with one of our fantastic gas barbecues.