Before kids headed off to college, it was not uncommon that we'd get back from a late night flight and everyone would be starving after bad airplane food and long hours. Thinking on your feet and throwing something together for two teenage boys became a nightly challenge, but in that process of being creative you find great combinations of flavor--this recipe is one of those 'throw-together-recipes'--perfect for the grad student, college kid with an unpredictable schedule!
Try this the next time you have little time to prepare.
Add white, brown rice, roasted potatoes, a salad, carrots, a roll, make a sandwich--and don't look back!
Pineapple Jalapeño ChickenEquipment:
Non-stick skillet with or without grill grates
(or use an actual grill if it's not 11:00 pm like the other night)
Pie Plate or Pyrex Dish for marinating
(if you have extra few hours, throw everything in this for a few hours)
5 chicken breasts, skinless (5-6 oz prepackaged are ideal for this recipe)
1-2 tsp of Tajin
3-4 garlic cloves, minced
1 lime, juiced
1/2 cup pineapple juice (or try orange juice, but the pineapple rocks)
Fresh herbs--oregano, basil, thyme
Salt & Pepper
1 jalapeño, seeds and all for the heat
1. Wash your hands.
2. Wash the surface of anything your chicken comes into contact with.
3. Prep your marinating dish with olive oil, garlic, salt and pepper.
9. Pat chicken breasts dry.
10. Heat your skillet with 1-2 Tbls olive oil on MED-HIGH.