Put a tropical spin on your classic chicken dinner. When I got the new Maui Wowee seasoning from Spiceology, I wanted to do something easy, tasty and tropical. Despite it being mid-April here in Colorado, we are still getting snow every few days and I really wish we had been on a tropical vacation for spring break. So here’s a take on a tropical dish, which totally hit the spot.
- 1/4 a whole Pineapple, cut into 1/4 inch chunks
- 1/2 a Jalapeno or Serrano pepper, diced
- 1/4 a red onion, diced
- A dash of Olive Oil
- Juice of half a lime
- 1 tbsp Spiceology Maui Wowee Blend
- I bought chicken tenders that were already skewered. If you can’t find them prepared like this, then get 2-3 chicken breasts and cut them in strips to skewer. You can skip the skewer but food on a stick is always more fun.
- Season both sides of chicken with Maui Wowee Blend. Let sit for 10-20 minutes. This allows for the rub to work into the meat for more even flavor distribution.
- Cook chicken in a cast iron pan to get a nice crust all over. I fired up my Traeger Ranger and used the cast iron insert. You can also cook this on the stove in a cast-iron pan.
- Cook the chicken about 2-3 minutes, then flip it over and repeat. Look for the chicken to have an internal temperature of 165°F.
- Serve your finished chicken over rice and finish it with the salsa and an optional drizzle of sriracha aioli. You can also use the chicken and salsa for tacos, served over zoodles (zucchini noodles) or as apart of many other dishes. Enjoy!