Photo: Chicken and Grilled Pineapple Wedges with Green Peppercorn Sauce and Mushrooms Recipe
Ingredients
- 6 (6-ounce) boneless chicken breasts
- Salt
- Freshly ground black pepper
- 1 fresh pineapple, topped and skinned, cut lengthwise away from core into 6 wedges
- 2 limes
Directions
Fajita seasoning:
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3 tablespoons butter
- 1 tablespoon neutral oil, such as canola or grapeseed
- 2 shallots, chopped
- 1 cup (about 4 ounces) white mushrooms, cleaned and sliced
- 2 tablespoons green peppercorns, jarred or canned
- 1 tablespoon Dijon mustard
- 2 tablespoons cream
- 1 cup demi-glace (brown sauce)
- 1 tablespoon finely chopped chives
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.
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By gvgranny
Green Valley, AZ
on July 17, 2012
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This entire recipe seemed a little odd, but since I think chicken and pineapple are good together, I decided to mix this up a bit and try it. Instead of putting the fajita spice on the pineapple, I used it as a rub on the chicken (and added a pinch of crushed red pepper for a little heat. Then I grilled the chicken and pineapple as stated. The sauce was pretty good, but it seems like there was too much goin' on. The chicken and the pineapple balanced each other out nicely (and would make a nice, light summer meal, but the sauce and the pineapple didn't seem to blend. Sooooo, next time I'll make two separate recipes from this: chicken and pineapple, and chicken with the sauce, perhaps over rice or mashed potatoes.
By michellemckinla...
Lexington, KY
on February 23, 2008
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The pineapple overpowers the chicken and the sauce. Grilled pineapple is very sweet and with the fajita spice on it takes a slightly different taste to it that was not great. The grilled chicken was good (very plain but very good and nothing special and the sauce was good. It was the overall mix that was not the best. Very tropical taste to it and easy to do but I would not recommend it and will not try it again.
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