Grilled Pineapple and Balsamic Chicken over Cliantro-Lime Rice

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I don’t know about you guys, but I am ready for summer. Like NOW. Last week was glorious here. As glorious as weather in Minnesota in March can be. Temperatures in the 50s. The 50s! The snow was literally gone in all but the shadiest places. The snow mountains in the parking lots were actually so short you could see over them! Amazing right? Well it snowed 6 inches on Tuesday and it hasn’t been above freezing since, so back into the winter boots we go. 😦

But last week, when it was warm and sunny and I was full of positive spring energy I decided to go spring-feverish and welcome spring with open arms. Our dinner had this:



and I got to use this for the first time!



Isn’t it beautiful? Let’s see it again.


Even my grill pan is summery! 

And in action:

It seems like everything we eat in summer is so fresh and light and…tangy, you know? Well, except for steak which is not light but is delicious. I knew I wanted to use a lot of fresh flavors and I knew that the numero uno requirement of this dinner was going to be pineapple. I love pineapple. It’s by far my favorite fruit. I’ve been buying whole pineapples and thanks to the genius pineapple peeler/corer that I bought from Pampered Chef, cleaning pineapples is now one of the easiest things ever. Seriously, check this thing out. I use it on apples too.

Grill pan+chicken+pineapple=grilled chicken and grilled pineapple. It’s really just simple addition. Toss in some cilantro-lime rice and top it off with a balsamic reduction glaze and you have a party. Yes, literally, a party. On a plate. Or in your tummy.

 


Grilled pineapple and balsamic chicken over cilantro-lime rice Serves 2

1/2 cup dry basmati rice

1 lime

1 cup fresh cilantro leaves

1 pineapple, cored and cut into slices

14oz chicken breast tenders (one package)

1/2 cup cooked and drained black beans

1 cup balsamic vinegar

Nonstick spray (I used olive oil but you may use Pam as well)

Kosher salt 

Rinse and drain your rice well. The best way to avoid rice that sticks and clumps is to rinse it before cooking really well. This removes the extra starch. We buy our rice in a 15lb bag from India and it lasts us for years, so it’s a good practice to rinse it. You never know what penetrates the burlap sack. Cook your rice until tender, and allow to cool.

While the rice is cooking, spray a grill pan (or a regular skillet) with olive oil. Add chicken tenders and cook over a medium flame. Turn halfway through so both sides get grill marks.

Using a small sauce pan on a back burner, measure out a cup of balsamic vinegar. Feel free to use more, the balsamic glaze is delicious and in my opinion, the more the better! Bring the vinegar to a boil and let simmer until it’s reduced by half. Remove from the heat and let stand for at least five minutes. The glaze will thicken a bit upon standing.
 

Once you have all three burners going, whip out your pineapple, lime and cilantro. Clean the pineapple into slices are either rings or half of a ring, about a half-inch thick. Slice the lime in half and juice it. Tear the cilantro leaves off the stems until you have as much cilantro as you can handle. Personally, I could handle a having an equal rice-to-cilantro ratio but Senor isn’t quite as insane about cilantro as I am. I may have issues.

Get your black beans ready by either cracking open a can and rinsing them, or if your like me, breaking a chunk of frozen, cooked beans out of the freezer. Pop them in the microwave for a minute until they’re toasty warm. Remove the cooked chicken from the pan and set on a small plate. Keep both the chicken and the beans in the microwave until you’re ready to use them. If you need to reheat, just give them a quick 15 seconds.

Sprinkle your rice with a pinch of kosher salt, then add your lime juice and fresh cilantro. Stir and set aside until ready to serve.

Finally, add your sliced pineapple to the grill pan. You can crank the heat up if you’d like and cook on each side until dark grill marks appear and your pineapple is warmed through.

Serve each plate with the rice, topped with the beans, topped with the chicken. Drizzle the balsamic glaze over all three, concentrating on the chicken. Top the chicken with the freshly grilled pineapple. 

Eat and enjoy! And try to picture warm beaches, late night sunsets, and gentle summer breezes as you eat.  


Disclaimer: after I took this picture, I added about five more pineapple slices to my plate. They’re SO GOOD. 

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One Comment on “Grilled Pineapple and Balsamic Chicken over Cliantro-Lime Rice”

  1. Jessica says:

    >I adore my grill pan, the BEST kitchen purchase I've made in a long time. Grilling in the winter? Sold.


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