Pineapple Chicken Soup

Antigua is home to the black pineapple, a small, sweet pineapple with dark green, almost black, peel. This is just one of the many uses Antiguans have for their beloved fruit.

4 chicken legs, skinned

1 onion, chopped

3 cups water

2 cups fresh pineapple juice

salt, pepper to taste

1 cup diced fresh or canned (unsweetened) pineapple

1 tsp fresh thyme (or 1⁄2 tsp dried)

• In a saucepan, put chicken legs, onion, water, one cup pineapple juice, salt, and pepper. Simmer for 25–35 minutes, or until chicken is tender.
• Take out the chicken, dice meat, and return to broth. Add the remaining cup of pineapple juice.
• Check seasoning.
• To serve, add diced fresh pineapple and thyme. Serve with dumplins
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