• There is nothing like a delicious home-cooked piece of oven chicken. This recipe takes delicious to another level with its Cajun flavor paired with pineapple salsa catching the eye of everyone at the next meal . The combination is not only great for table presentation but is also easy to make.


    Recipe and styling by Sarah Dall 

    Photograph by Myburgh du Plessis

    Cajun chicken with pineapple salsa

    By Sarah Dall  Serves: 4
    Cooking Time: 1 hr



    • 8 chicken pieces (on the bone)
    • salt and freshly ground black pepper, to taste
    • 200g cornflakes
    • 100g cake flour, seasoned
    • 2 eggs, beaten
    • 60ml (¼ cup) sunflower oil
    • SALSA

    • 1 pineapple, peeled, core removed (and discarded) and diced
    • zest and juice of 1 lime
    • 1 tbsp fresh coriander, chopped
    • ½ red onion, peeled and finely chopped



    Preheat the oven to 180°C. Season the chicken pieces. Place the cornflakes in a food processor and blend to a fine crumb. Dust a chicken piece with the flour, dip into the egg and, finally, coat in the cornflake crumbs. Place on a baking tray. Repeat with the remaining chicken pieces. Drizzle over the oil and bake in the oven until cooked through, 45 minutes.


    For the salsa, mix together the pineapple, lime zest and juice, coriander and red onion and season to taste. Remove the chicken from the oven and serve topped with pineapple salsa.

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