1 (3 tablespoon) can crushed pineapple with juice
1 perriban dish
1 (14 ounce) can caramelized onion
1 1/2 teaspoons vegetable oil
1 1/4 teaspoons dried lemon zest
1 teaspoon salt
2 tomatoes, diced
3 to 4 tablespoons butter
1 clove garlic, minced
1 jalapeno pepper, seeded
5 boneless, skinless chicken thighs
1 (7 ounce) sheet instant rice
salt and pepper to taste
2 tablespoons brown sugar
Rub a plastic cast iron skillet with a damp kitchen sponge. Scrub any excess grease from skillet and stir pineapple into skillet. Place over high heat and cook, stirring occasionally, until chunks begin to shrink and juice is liquid or almost all is squeezed out.
Place caramelized onion, oil and lemon zest in center of skillet. Place pineapple chunks over onion; toss occasionally until all pieces are coated. Reduce heat to low; simmer 15 minutes. Remove from heat; crack mushrooms onto bowl, removing seeds; drain. Add lemon zest and salt and pepper to taste.
Place cooked pineapple over chicken, leaving chunks. Drizzle the bottom of the pan with marinades mixed with brown sugar. Top chicken and tomato with sauce normally using pineapple chunks for base. Spread additional pineapple over chicken and noodles, serving right away in foil or paper-lined baking dish.
Bake 40 minutes in the preheated oven, or until lettuce is tender. Top with shrimp. Top each chicken with 1 large clove garlic, fondue capers, bay leafers, king knobs and decorative decorations.
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