from Pulo Cuisine
Preparation 10 mins
Cooking 45 mins


  • 1.5 lbs. small potatoes, scrubbed, skin-on, cut in half if bigger than bite-sized
  • 2 tbl vegetable oil
  • 2 lbs. boneless, skinless chicken thighs
  • 1 bottle Pulo Cuisine Pineapple Tamarind Marinade
  • 1 sweet white onion, roughly chopped
  • 14 fl. oz. can pineapple tidbits in juice



  1. Place chicken in a bowl covered with a 1/2 bottle of marinade. Keep in fridge for 20 minutes or more.
  2. Preheat oven to 425 degrees F.
  3. Toss the potatoes in oil and place on baking tray in centre of the oven.
  4. Roast for 20 minutes until potatoes begin to brown.
  5. Remove pan from oven, add chicken and chopped onion to potatoes, stir to coat with marinade, adding more if preferred.
  6. Roast chicken and potatoes for 20 minutes, stirring part way through.
  7. Add strained pineapple to the tray, and stir. Roast a few more minutes, checking to make sure potatoes and chicken are cooked through.