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4cm piece ginger root, peeled and grated to a purée 2 red chillies, deseeded and very finely chopped (remove the seeds of one of them if you’re worried about the heat) 1 large pineapple, peeled, quartered, cored and cut into long wedges 3 spring onions, finely chopped Black or toasted white sesame seeds, or a mixture, for sprinkling METHOD  Trim the thighs (there are often ragged bits of skin around them) so they are neat. Drumsticks are usually neater but check them too. In a large dish, mix together the soy, vinegar, pineapple and lime juice, ketchup, sugar, garlic, ginger and chilli. Decant some of this mixture – about 200ml – to use to baste the chicken as it cooks. Add the chicken pieces to the dish and turn them over in the marinade. Cover with cling film and put the chicken in the fridge (put the decanted marinade in there too). Leave for eight hours if you can, or overnight.

United statesRoast dinner recipesFood and drink editor 39s choiceDinner party recipesDiana henryStella magazineFood and drinkChicken recipesPineapple recipesChristmas recipesDinner recipesஒன்றுபட்டது மாநிலங்களில்வறுக்கவும் இரவு உணவு சமையல்இரவு உணவு கட்சி சமையல்டயானா ஹென்றிஸ்டெல்லா பத்திரிகை