Jalapeno Pineapple Chicken

This combo of flavors is actually one that a customer put together at the store, she said she was going to use it on fish. But as my husband prefers chicken...

Oh my. This chicken was actually a breeze to make. Don't be worried by roasting a chicken, if you don't have the time or the inclination, buy a rotisserie one, cut it up, brush it with the Jalapeno Olive Oil and bake it for twenty minutes or so while you finish up the rest of this dish. I like the bigger flavor you get when you roast it yourself, but nothing beats a rotisserie chicken when you are in a hurry!

And there are much more authentic and, well, better Sticky Rice recipes out there, but this is something thrown together in a pinch, using regular minute rice. We were in a rush.

Jalapeno Pineapple Chicken

1 fryer chicken, cut up and roasted

2 tbsp Jalapeno Olive Oil

2 tbsp Pineapple Balsamic

1 tsp minced tarragon

Garnish:

1 cup shredded coconut, unsweetened

Slivered almonds

Whole tarragon leaves

Lime wedges

Preheat the oven to 350.°

Rub the chicken down with the Jalapeno Olive Oil and the tarragon. Roast for 20 minutes, lightly covered. 

Brush with the Pineapple Balsamic. Garnish with slivered almonds, shredded coconut and tarragon leaves.

Pineapple Sticky Rice

2 cups instant rice

1 1/2 cup full fat coconut milk, canned

2 tsp Jalapeno Olive Oil

1/4 cup chopped pineapple

1/2 pineapple juice

1/4 cup Pineapple Balsamic

pinch of Thai Ginger Sea Salt

1 tsp minced tarragon

Bring the water and coconut mixture to a boil in a medium saucepan with the Oil. Add the tarragon leaves and rice. Cook according to the package directions. 

When you remove it from the heat to let it sit, add in the balsamic vinegar the reserved pineapples and a sprinkle of sea salt.

Top with sliced almonds and coconut shreds