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Pineapple & Coconut with Tahitian Style Chicken Breast

Bundaberg’s Pineapple & Coconut brew is another flavour that automatically whisks me away from the humdrum of daily life.  Whisked away to tropical paradises where I don’t have a care in the world.

I know I am here to talk about food pairing, but this particular drink goes rather well with a good splosh of white rum.  I’m not saying that I partook in one or two of those in the name of research, but then again I may have.

I have a confession to make, I am not a big fan of sweet drinks.  It has been a delight trying all of Bundaberg’s brews during the course of writing these food pairings and coming up with some recipes.  Bundaberg offer premium and sophisticated brewed drinks that aren’t sickly sweet.

Being able to really taste the natural flavours in the brews means that they really do pair well with certain foods.

The flavour combination of pineapple and coconut can accompany so many flavours and dishes, from sweet to savoury.  On the sweet side of things a mango tart would be perfect, or even a white chocolate and lime mousse.

Again I have headed towards a savoury option.  Wanting to keep the taste buds whisked away from the everyday, I headed to Tahiti for inspiration.  Vanilla and ginger are ingredients commonly found in Tahitian cooking and work very well with both pineapple and coconut.

You may have second thoughts about using vanilla with chicken, but it works.  If you haven’t tried vanilla on its own before, it isn’t a sweet product, but aromatic it is.

This recipe will leave you with moist, tender and exceedingly delicious chicken.  Inspired by Tahiti to accompany Bundaberg’s Pineapple & Coconut brew.  It will completely whisk you away.

Cheers, Sara

Sara McCleary is guest blogging for Bundaberg Brewed Drinks.  You can find more of Sara’s recipes at


Tahitian Style Chicken Breast


  • 4 chicken breast, on the bone & with skin
  • 125g salted butter, room temperature
  • 15g grated ginger
  • ½ tablespoon vanilla bean paste
  • zest of one lime
  • cracked pepper


  1. Preheat oven 190°C (375°F)
  2. In a small bowl mix butter, ginger, vanilla, zest and cracked pepper. Using a hand held beater will make this job far easier than by hand.
  3. Carefully place equal amounts of butter under the skin of the four chicken breasts. Try to no break through the skin if at all possible.
  4. Place chicken breasts in a baking dish and bake for around 35 minutes until cooked through and golden. Remember to baste the chicken during cooking with the melted butter and cooking juices that will collect in the pan.
  5. Rest for 5 minutes before serving. Serve with a fresh garden salad.

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