I have often grilled fruit on the barbecue but only as a dessert. But I decided to experiment by pairing the fleshy texture of certain fruits, namely fresh pineapple, mango and melon (cantaloupe in this case), and also tomatoes (which yes I know are also fruits), with some chicken. After brining the chicken to preserve moisture, a savoury rub was presented to both fruit and chicken elements. To balance the dish and ensure the fruitiness was delivered throughout, the chicken was finished with a strawberry, tomato and balsamic vinegar glaze.
The result was a really unique food dish matching the textures of the chicken and fruit, with the strawberry-balsamic glaze bringing acidity and fruitiness to the chicken and finally the rub, which both elements shared, bringing the various parts of the dish together to make a balanced platter. You could prepare this for 1-2 people, but the natural portion sizes of whole chickens and the respective fruits makes this ideal as a sharing platter for family and friends at a barbecue. Initially a controversial pairing for less adventurous guests, once they are introduced to the juxtaposition of savoury cooked fleshy fruit and chicken with a fruity glaze, they will hopefully understand where you are coming from.
Fruity Chicken Feast
By Jason Wood
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