1 thin slice
1 cup fresh tomato
1 sprig fresh parsley
2 teaspoons Italian seasoning
2 teaspoons garlic powder
2 teaspoons dried rosemary
1 teaspoon salt
1 (16 ounce) can diced pineapple with juice
1 cup brandy
1 cup packed brown sugar
3 tablespoons brandy liqueur
2 tablespoons Dijon-style prepared mustard
Cut chicken pieces into 1/4 inch strips. Reserve 1 strip (loose and crusty) for rolling out. Remove the chicken pieces from the skin; discard skin, guts and skinning shoulder in spot.
Rub the tomato slices, black pepper and garlic powder into the well of a large skillet. Align chicken pieces in the skillet. Season with Italian seasoning and garlic powder, and place chicken in the skillet with all of the juices from the pineapple, pineapple juice, brandy and brown sugar.
Slowly cook over low heat, turning occasionally, until to desired tenderness. Drain well on paper towels. Roll out chicken pieces into 1 inch thick strips. Return chicken pieces to skillet, add brown sugar, brandy and remaining pineapple juice (with pineapple juice, brandy and brown sugar mix) and continue cooking at a slow pace until all pineapple juices are absorbed. Drizzle brandy mixture over chicken pieces.
Reduce heat to medium high; cook and stir 5 minutes, scraping skillet often, to loosen skin from skin. Place chicken in skillet, spooning brown sugar over all. Cook, stirring occasionally, until brown sugar is completely melted. Place the pineapple over the top of all until the pineapple liquid has been absorbed.
Return skillet to low heat and heat through. Serve with brandy liqueur and Dijon mustard.
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