1 (15 ounce) can crushed pineapple
1 cup brown sugar
8 (10 inch) corn tortillas
1 onion, chopped
2 cloves garlic, minced
4 black peppercorns
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried basil
1 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon dried rosemary, crushed
1 teaspoon chili powder
1 cup water
1/2 cup ketchup
1/4 teaspoon grated Jalapeno pepper (optional)
salt and pepper to taste
1/2 cup all-purpose flour
Place pineapple in a large bowl, and mix brown sugar, corn tortillas, onion, garlic, peppercorns, oregano, basil, dried basil, marjoram, rosemary, chili powder, water, ketchup, and seasoned chili pepper in small bowl. Add pineapple, cover, and refrigerate for 1 hour to allow flavors to blend.
Remove from refrigerator and set aside to cool.
Heat the oil in a large skillet over medium heat. Fry chicken in hot oil until golden brown and juices run clear. Transfer chicken to a large mixing bowl, and mix with pineapple.
Brown crushed pineapple mixture in a large skillet over medium heat. Stir in pineapple mixture. Brown chicken over medium heat, and transfer to a large bowl.
Melt ketchup in 2 1/2-quart skillet over medium heat. Stir in pepper, salt, and pepper. Bring to a boil, and then add rice. Simmer for 15 minutes, stirring occasionally.
Stir together flour, 1/2 cup granulated sugar, and 1/2 teaspoon chili powder into creamed mixture. Stir until just blended. Pour into 2 8-inch pie pan. Use remaining 1/4 cup granulated sugar to make croutons. Chill in refrigerator until serving.
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