The Island Salad
Chopped romaine lettuce
Grape tomatoes, cut in half
Mandarin Oranges - 2 oz per serving
Pineapple Tidbits - 2 oz per serving
Newman's Own Lite Honey Mustard Dressing
I use the small single serving 4 oz fruit cups like this and split them for two salads, save the pineapple juice for the chicken
The Island Chicken
Rinse 2 - 6 ounce boneless pieces of chicken breast and place them in a ziplock bag with a tablespoon of EVOO and 1-1/2 teaspoons of Jamaican Jerk seasoning. Pound the chicken a little to tenderize it.
Place the chicken in a cast iron skillet and cook over medium heat until done flipping once, or cook on the grill if you feel like building a fire outside. If you cook in a skillet and have a press, use the press, but if you don't they will cook fine without one.
Remove the chicken from the skillet,
Add the pineapple juice, a couple tablespoons of water, 1 tablespoon of brown sugar and 1/2 teaspoon of the jerk seasoning to the skillet. You can add some pineapple tidbits to the sauce if you like. Bring to boil, reduce until it thickens.
Poor the sauce over the chicken and get ready because it's spicy, it's sweet, it's amazing how good this chicken is for such a small amount of effort!
If you need a side dish my favorite easy side for meals like this is as follows
One can black beans - rinsed
Two cups frozen yellow corn
One can tomatoes and green chiles
Just mix them together heat it up - it's colorful and tasty and makes an awesome side to Island food or Mexican food.
I should have taken a picture of me licking the plate - really it's that good!
Much Love & Laughter,