Chicken And Grilled Pineapple Wedges With Green Peppercorn Sauce And Mushrooms Food

GRILLED PINEAPPLE AND CHICKEN SALAD

Steps:

• Preheat the grill. Season the chicken with salt, pepper, and 1 1/2 tablespoons of olive oil. Place the chicken on the grill and cook for about 4 minutes on each side, or until cooked through and nicely marked by the grill. Brush the pineapple slices with the remaining olive oil and season lightly with salt and pepper. Place the pineapple slices on the grill and cook for 1 to 2 minutes on each side, or until the fruit is slightly softened and nicely marked by the grill. Remove from the grill and cool. Reserve 4 slices of the pineapple and dice the rest of the fruit. Dice the cooled chicken. In the bowl of a food processor, add the 4 reserved slices of fruit. Process until mostly smooth. While the processor is still running, add the walnut oil in a steady stream until combined and emulsified. Stir in the chervil and season the vinaigrette with salt and pepper. In a mixing bowl, toss the diced chicken, pineapple, red onions, celery, and walnuts with the dressing. Cover the salad and refrigerate for 1 hour.
• Heat the vegetable oil in a non-reactive and heavy-bottomed pot until 350 degrees F. Add wontons slowly to prevent the oil from bubbling over. Fry the wontons for 30 seconds or until crispy. Drain on paper towels and season with salt and sesame oil.
• Serve chicken salad on top of Bibb lettuce leaves and garnish with chopped parsley and fried wontons.

CHICKEN PINEAPPLE STIR-FRY

Steps:

• Drain pineapple, reserving the juice; set pineapple aside. In a small bowl, combine cornstarch and reserved juice until smooth. Stir in the vinegar, ketchup, brown sugar, soy sauce and ginger; set aside., In a wok or large skillet, stir-fry the chicken in 2 tablespoons oil for 5-6 minutes or until no longer pink; sprinkle with garlic salt. Remove and keep warm. , Stir-fry the carrots in remaining oil for 4 minutes. Add green pepper; cook and stir until vegetables are crisp-tender. Add chicken and pineapple., Stir pineapple juice mixture; pour into pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the tomato wedges. Serve with rice.

BRAZILIAN GRILLED PINEAPPLE

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Whisk brown sugar and cinnamon together in a bowl. Pour sugar mixture into a large resealable plastic bag. Place pineapple wedges in bag and shake to coat each wedge.
• Grill pineapple wedges on the preheated grill until heated through, 3 to 5 minutes per side.

GRILLED PINEAPPLE

Steps:

• Place pineapple in a large resealable plastic bag. Add honey, butter, hot pepper sauce, and salt. Seal bag, and shake to coat evenly. Marinate for at least 30 minutes, or preferably overnight.
• Preheat an outdoor grill for high heat, and lightly oil grate.
• Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear.

CHICKEN AND GRILLED PINEAPPLE WEDGES WITH GREEN PEPPERCORN SAUCE AND MUSHROOMS

Steps:

• Heat the grill.
• Season chicken breasts with salt and pepper.
• Place pineapple wedges on a utility platter and squeeze lime juice over them. Mix together salt, ground black pepper, cumin, oregano, garlic powder, and onion powder to make fajita seasoning. Sprinkle fajita seasoning on the pineapple.
• Grill the chicken until cooked through and the pineapple until the outside begins to caramelize.
• While the chicken and pineapple are grilling, put the butter and oil in a large skillet and turn the heat to medium-high. Add the shallots and mushrooms and cook stirring occasionally, until they are soft, about 3 minutes. Add the green peppercorns and cook for 30 seconds. Add the mustard, cream and demi-glace and cook, stirring for 30 seconds.
• Spoon sauce over chicken, with pineapple as an accompaniment. Garnish with chopped chives.

ZITI WITH MUSHROOM AND GREEN PEPPERCORN SAUCE

Steps:

• Heat the oil in a large skillet over medium heat. Add the onion, cover, and cook, stirring a few times, until softened, about 5 minutes.
• Add the mushrooms and garlic and cook, stirring a few times, until the mushrooms release their liquid and are tender, about 5 minutes. Stir in the tomatoes, peppercorns, and salt and pepper to taste.
• Simmer for 5 to 10 minutes to allow the flavors to develop. Keep warm over low heat.
• Meanwhile, cook the ziti in a large pot of boiling salted water, stirring occasionally, until al dente, 8 to 10 minutes. Drain well.
• Transfer the ziti to a large bowl, add the sauce and toss gently to combine. Serve hot.

GRILLED CHICKEN KABOBS

Steps:

• In a resealable plastic bag, combine the mustard and Worcestershire sauce and water, soy sauce and oil; remove 1/3 cup and set aside for basting. Cut chicken into 1-1/2-in. pieces; add to bag. Seal and refrigerate for 1-1/2 to 2 hours. Drain, discarding marinade. , Thread chicken and vegetables alternately on skewers. Baste with reserved marinade. Grill over hot heat for 10 minutes. Turn and baste. Cook 10 minutes more or until chicken juices run clear.

PORK AND PINEAPPLE KEBABS WITH SWEET-AND-SOUR SAUCE

Steps:

• In a large bowl whisk together the red-wine vinegar, the garlic paste, and the red pepper flakes, add the vegetable oil in a stream, whisking, and whisk the marinade until it is emulsified. Add the pork, stirring to coat it with the marinade, and let it marinate, covered and chilled, for at least 6 hours or overnight.
• In a bowl whisk together the ketchup, the distilled vinegar, the sugar, the soy sauce, the salt, and the sesame oil until the sugar is dissolved and reserve the sauce.
• Drain the pork, reserving the marinade, and thread it and the pineapple, alternating them, onto the skewers, using 4 pieces of pork and 3 pieces of pineapple on each skewer. Brush the kebabs with some of the reserved marinade and grill them on a rack set 5 to 6 inches over glowing coals, basting them for the first 10 minutes with the reserved marinade and turning them, for 20 to 25 minutes, or until the pork is just cooked through but still juicy. Brush the kebabs with the reserved sweet-and sour sauce and grill them, turning them, for 2 minutes more. (Discard any remaining marinade; do not serve it as an accompaniment.)

GRILLED CHICKEN AND VEGGIE KABOBS ATOP SAGE RICE

Steps:

• In blender jar, combine all ingredients for the marinade except for sesame seeds.
• Blend completely, stir in sesame seeds.
• Reserve 1 cup of marinade and pour remainder over the chicken, cover and refrigerate 8 to 24 hours.
• About 1 hour before cooking, place cut vegetables in a glass bowl and pour ½ cup of the reserved marinade over them.
• Allow vegetables to stand at room temperature for approximately 45 minutes.
• While vegetables marinade, bring the chicken stock for the rice to a boil along with 1 Tbsp of the sage.
• When stock boils add the brown rice, stir, cover and cook for 45 to 50 minutes.
• Warm sesame oil in small skillet, add sesame seeds and toast until lightly browned and fragrant; set aside.
• Thread the chicken and vegetables onto 4 skewers alternating the chicken and vegetables.
• Grill kabobs 20 to 25 minutes over medium heat or until chicken is thoroughly cooked and vegetables are crisp tender.
• Baste frequently with remaining marinade.
• When rice has finished cooking, stir in remaining 2 Tbsp of sage and toasted sesame seeds.
• Serve the chicken kabobs over the rice.
• The cook time does not include the marinade time for the meat.