Smoky, charred pineapple is the ultimate flavour complement for the savory flavours of chicken shawarma and the tropical, moderate heat of the Club House 2025 Flavour of the Year Aji Amarillo Seasoning. Serve in pita pockets with a tangy-sweet, seasoned tahini and drizzle of pineapple hot sauce for a dish that seamlessly balances familiar flavors with new.
This recipe features the Club House 2025 Flavour of the Year: Aji Amarillo Seasoning.
For the Tahini Sauce, Whisk all ingredients in small bowl until well blended. Cover and refrigerate until ready to serve.
For the Chicken Shawarma, preheat oven to 350°F (180°C). Brush chicken with1 tablespoon (15 ml) of the oil and sprinkle evenly with 3 teaspoons (15 ml) of the Aji Amarillo Seasoning. Place chicken on small, rimmed baking pan. Cover with foil.
Roast 25 minutes or until chicken is cooked through. Let rest 5 to 10 minutes. Transfer to cutting board and cut into thin slices.
Heat remaining 1 tablespoon (15 ml) oil in large skillet. Add chicken and any pan drippings to skillet. Sprinkle with remaining Aji Amarillo Seasoning. Stir in pineapple. Cook and stir just until chicken is evenly coated.
Meanwhile, for the Hot Sauce, place all ingredients in blender container. Blend until smooth. Transfer to medium saucepan. Bring to simmer on medium heat. Cook, stirring occasionally 15 minutes or until sauce has thickened. Cool and strain if desired. Set aside until ready to serve.
To serve, cut open tops of pitas to open pocked. Spread tahini generously inside pitas. Drizzle with Pineapple Hot Sauce. Fill with chicken and top with pickled red onion and cilantro. Drizzle with any remaining tahini or hot sauce to serve.
