Jalapeno Chicken and Pineapple

Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.

The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).

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Ingredients:

2 jalapeno peppers, chopped
19 oz cooked chicken, cubed
1 can sliced pineapples, 1/2 of the juice reserved
1/2 cup acini de pepe
1 tsp garlic powder
1 tsp ginger powder
2 Tbsp olive oil
Chili powder to taste

Instructions:

You can use other pasta for the base, but the acini de pepe works best for me. It has a light, fluffy consistency, a bit like puffy cous cous.

In a separate pan over medium heat, add the jalapeno peppers, cubed chicken, pineapples, garlic, ginger, and pineapple juice. Stir and reduce heat to low.

Once acini de pepe is done, drain and divide between 2 plates. Divide pepper/chicken/pineapple mixture over pasta.

To each plate, add 1 teaspoon olive oil, and sprinkle with your favorite chili powder (I’ve been using habanero flakes for extra kick!) Serve!

From chilipeppermadness.com