Teriyaki Chicken with Sweet and Sour Vegetables

For the Asian grilled chicken, wash the ready-to-cook chicken and pat dry. Peel and halve the apple and shallot. Together with sage, spring onions and the halved lime, stuff the chicken with them. For the marinade, mix soy sauce with white wine, maple syrup, butter, garlic and sesame oil. Place the chicken in a suitable roasting dish. Cut the onions in half and add them. Roast in the preheated oven at 90 degrees convection for 20 minutes first. Then pour the marinade over the chicken and roast for another 70 minutes. Meanwhile, repeatedly baste and turn the chicken. After a total of 90 minutes, increase the heat to 220 degrees (top heat) and finish roasting the chicken until the skin is nice and crispy. Arrange the Asian grilled chicken whole on a platter as desired (or carve already in the kitchen) and serve with the prepared sweet and sour vegetables. For the sweet and sour vegetables, peel the pineapple and cut away the center stalk. Cut flesh into bite-sized pieces. Wash the vegetables and cut into ring or half-moon shapes as desired. Cook over steam for 15-20 minutes, depending on the variety, until firm to the bite. Season with sesame oil, apple cider vinegar, raw sugar, garlic and sweet and sour sauce and heat again briefly.

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