April Meal: Hawaiian Chicken with Habenero Pineapple Topping

I made marinated chicken for the first time the other night and absolutely loved it! I used Kroger brand Hawaiian marinade and let the chicken sit in it for 30 mins. It smelled amazing while it was baking and tasted great when it came out. BUT I kept thinking this would be even better with some spicy pineapple topping! So to the internet I went to look for a non-complicated habenero pineapple topping and I found one.

I found this recipe from Alton Brown and even though his is to top off your ice cream, I decided it would be best on chicken...ha ha.

I changed it slightly and used 1 can of pineapple chunks and 1 habenero pepper (chopped), but omitted the mint. I also didn't need to make an ice cream shell so I didn't bother with that stuff either.

I combined the pineapple with it's juice and the chopped pepper in a small sauce pan and let it boil for about 5 mins then simmer for another 5.

I loved the flavors, but next time I might add another pepper, some brown sugar to thicken it and use crushed pineapple instead of chunks.

Oh do you see that green stuff on my plate?!?! It's Erica's Meemaw's collard greens! They are delicious!!!!!