Pineapple Chicken Biography
source (google.com.pk)The Aloha Chicken Burger with it’s Pineapple Mayo Sauce will round out your burger line-up this summer – Michelle Lara
The summer is here and burger season is upon us. I love a regular burger with oozy melted cheese and all of the fixings – you can never go wrong with that!
If your looking for a burger that isn’t traditional to wow your guests, than the Hawaiian Aloha Chicken Burger is the burger for you.
Recently I pinned a recipe for Hawaiian Chicken and I thought that would make for an interesting burger.
I got to experimenting with the ingredients and the Hawaiian Aloha Chicken Burger was born. I’ve never had a chicken burger so this was all new territory for me I expected the burger to be dry but I was pleasantly surprised. The coconut milk adds moisture and the Pineapple Sriracha Mayonnaise Sauce adds some tang and heat.
Makes 12 sliders or 6 regular burger patties
Ingredients:
2 lbs ground chicken
1/2 a cup of soy sauce (some brands are saltier than others – start here and work your way up if you need to)
1/4 cup of coconut milk
1/2 – 1 cup of Panko bread crumbs (depending on how finely grounded your meat is you might need to add more)
1/2 diced sweet onion
2.5 cups sliced scallions
1 clove of garlic (minced)
Olive oil
1 pineapple cut in rings (you will set some aside for the pineapple mayo sauce and some rings to garnish)
For the Pineapple Sriracha Mayo Sauce:
4 tsp of mayonnaise
1tsp fresh lime juice
2-3 fresh pineapple rings crushed
1 tsp Sriracha sauce (if your not a fan of Sriracha you can omit this)
a pinch of pepper
a handful of sliced scallions
Directions:
In a large mixing bowl add your diced onions, scallions, minced garlic, soy sauce, coconut milk and ground chicken. Mix with your hands and slowly incorporate the Panko bread crumbs until you have a mixture that will form a palm sized pattie (or slider size). Brush the grates of your grill with some olive oil and cook your patties. Make sure not to turn them too much until you have a nice sear. Since this is chicken you must make sure they’re fully cooked (no less than 165 degrees). I recommend using the Thermapen to check internal temps as a full-proof method for measuring temperature.
While your burgers are grilling you can prepare the Pineapple Sriracha Mayo Sauce. Mix together mayonnaise, the lime juice, pepper and scallions. Whisk together and season with salt if needed.
When plating these add your sauce to the top of the burger and then a pineapple ring for added sweetness and crunch. I used whole wheat slider buns but Hawaiian rolls would work very nicely too.
TPW_8348We returned from Orlando around noon Sunday, and after a quick stop at the grocery store and the long, desolate drive down our long, desolate gravel road, I headed straight…for my kitchen. I’d been gone for exactly two weeks.
As God is my witness, I’m never leaving my house again!
Until next week.
We ate in restaurants (obviously) the entire time we were in Florida, and at Hard Rock Cafe twice. I ordered things suggested to me by the waitresses both times I was there (It’s a hobby I have. “Just bring me something yummy,” I say. Weird.) but wound up regretting not ever ordering a quesadilla they had on the menu—one containing grilled chicken, cheese, and (are you ready?) grilled pineapple.
I love grilled pineapple. But it had never occurred to me to stick some inside a quesadilla. Sometimes it takes me awhile.
So within an hour of returning home Sunday, I’d whipped one up. I had to get it out of my mind and move on with my life.
TPW_8213Here’s what you need: Flour Tortillas, Monterey Jack Cheese, Pineapple, Cilantro, Chicken Breasts, and Barbecue Sauce…and whatever spices you’d like to use to spice up the chicken.
.Grilled pineapple is…AWESOME. You can just dice it up at this point and turn it into a salsa if you’d like. Yum!
My mallet is in the bottom of our pond. Thank you for understanding.
throw on the tortilla, and cook both sides for a minute or two. Do this until all eight tortillas are browned, and set them aside in a pile.
corn starch and will ruin your life. But go ahead and use it! It’ll be fine!
I was feeling brave.
with a layer of grated cheese, then arrange strips of chicken all over the top.
add slices of pineapple and sliced jalapeno.
This is hot barbecue sauce, by the way.
You don’t have to add the barbecue sauce at the end.
Here’s one without the sauce.
When they’re all assembled, throw them on a griddle…
Cut the quesadillas into six wedges…
And serve with sour cream, pico de gallo, and lots of cilantro.
Scrumptious!
Here’s the handy dandy printable. (Note, if you missed the Le Creuset wieners, here’s the post.)
Recipe
Grilled Chicken & Pineapple Quesadilla
Prep Time:
15 Minutes
Cook Time:
25 Minutes
Difficulty:
Easy
Servings:
6
Print Recipe
Ingredients
8 whole Flour Tortillas
Butter Or Margarine
2 cups Grilled Pineapple, Sliced
3 whole Boneless, Skinless Chicken Breasts
Salt And Pepper, to taste
3 cups Monterey Jack Cheese, Grated
1 whole Jalapeno, Sliced
Cilantro
3 Tablespoons Barbecue Sauce
Preparation Instructions
(To grill pineapple: cut wedges, stick on skewers, and grill over low heat. Cut into slices.)
(To pound chicken, place inside a Ziploc bag and pound with a mallet or large can to flatten to uniform thickness.)
Sprinkle with salt and pepper and Cajun spice (or cumin/cayenne, etc.) Drizzle olive oil on a grill pan and grill on both sides until done, brushing with barbecue sauce. Set aside and slice into very thin slices.
Warm griddle over medium heat and put sizzling butter or margarine in the pan. Slightly warm and toast tortillas on both sides, then remove from griddle and set aside.
To assemble, sprinkle four browned tortillas with grated Monterey Jack. Arrange chicken slices evenly over the surface. Add pineapple slices and jalapeno slices. Sprinkle on cilantro. If desired, drizzle extra barbecue sauce over the top. Add second browned tortilla on top of each one. (You'll have four complete quesadillas at this point.)
Add to oven to warm, or back to skillet to warm, until cheese is melted. Cut each quesadilla into six wedges. Serve with sour cream, pico de gallo, and lime wedges.
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