Pineapple Upside Down Chicken…

May 16th, 2010


well, I’m finished with year two of law school! yea! celebrate! It has been a few days now since my last exam… I’m down in NC visiting my family before I start my job next week!

I’m slowly getting back my desire to cook but until then… I give you another Culinary Mad Lib dish. Rachana suggested pineapple, chicken and cinnamon, which led to the creation of Pineapple Upside Down Chicken. I loved it!

The one with cornbread was my favorite.  However, it needs some tweeking to perfect it.  Even though the chicken was cut thin, it did not cook as quickly as the cornbread/rice, which made it a little on the dry-side.  Next time, I would cook the chicken for about 15-20 minutes and then top it with the cornbread/rice before finishing the baking.  Also, adding a little of the marinade would make a little more sauce.  Thanks Rachana for the inspiration!

Pineapple Upside Down Chicken

Southern-style Chicken
1 chicken breast, cut into two think slices
1 teaspoon cajun seasoning
1/2 teaspoon cinnamon
1 tablespoon olive oil
1/2 batch of corn bread (I didn’t have corn/thyme but it would have probably worked!)
2 pineapple rings
2 teaspoons brown sugar

1. Marinade the chicken overnight with the cajun seasoning, cinnamon, and olive oil.
2. Grease two cup ramekins.
3. Place a pineapple ring in the bottom of the ramekins.
4. Sprinkle teaspoon brown sugar over the pineapple.
5. Place on of the chicken breast on top of the brown sugar.
6. Fill the rest of the ramekin with cornbread batter.
7. Bake at 350 for about 30 minutes until the chicken is cooked through.
8. Let cool for about 5 minutes and then flip onto a plate. Enjoy!

Indian-style Chicken
1 chicken breast
1 teaspoon curry seasoning
1/2 teaspoon cinnamon
1 tablespoon olive oil
1 cup rice (with a little chopped onions)
2 pineapple rings
2 teaspoons brown sugar

1. Marinade the chicken overnight with the curry seasoning, cinnamon, and olive oil.
2. Grease two cup ramekins.
3. Place a pineapple ring in the bottom of the ramekins.
4. Sprinkle teaspoon brown sugar over the pineapple.
5. Place on of the chicken breast on top of the brown sugar.
6. Fill the rest of the ramekin with rice.
7. Bake at 350 for about 30 minutes until the chicken is cooked through.
8. Let cool for about 5 minutes and then flip onto a plate. Enjoy!


One Response to “Pineapple Upside Down Chicken…”

  1. Manggy on May 18, 2010 3:28 am

    This is quite a unique creation – here we have a common dish that involves stewing chicken with pineapple juice in a sweet-salty sauce :) (and of course there’s sweet and sour chicken :)

Trackback URI | Comments RSS

Thanks for stopping by Just Get Floury. Let me know what you think!

Name (required)

Email (required)

Website

Speak your mind