Longer days and warmer weather…summer has quickly replaced Spring! With that we need light meals that refresh our palates 😉
This months CB dish is Chicken-Pineapple Fajitas..I followed the instructions from this website (Nope…I still do not know how to make a link with just a word…sighhhh) http://www.bhg.com/recipe/beef/chicken-pineapple-fajitas/
The hardest part of this recipe was cutting the pineapple. I’ll be honest..I had never cut a pineapple before last night.
I didn’t like it..way to much work.. I will recruit a sous chef to do this task next time I make something with fresh pineapple.
You are supposed to brown the pineapple in a pan..WARNING..this takes some time..who has the patience to allow these things to brown?? I waited and waited then flipped then waited some more. Grew impatience then took those slices off the pan, threw a few more on and moved onto taking the middle out and cutting the good bits into pieces.
Remember when I asked who had time to allow these babies to brown?? Well. suggestion..find
something else to do, you’ll forget about the pineapple and VOILA…they will brown! 🙂
This batch came out much better..while I was cutting up the not so brown fruit..the others were left alone to do their job.
I started this post in the middle of the process..sorry, the pineapple fiasco was a big deal and I had to get that off my chest right away. Before the fruit drama…I grabbed a big metal bowl, tossed in some sliced up chicken breast, baby sweet peppers, Caribbean Jerk marinade and some pepper and I let that sit while I was tending to the ‘apples.
After the fruit is done and set off to the side, I used the same pan to fry up the meat and peppers:
Jason and Kiah opted out of the pineapple…they missed out.
So good. Zingy taste with a little bit of fresh sweetness and lets face it..EVERYthing is better with cilantro!