Today’s post was inspired by a pineapple. A pineapple that I found for a great price – about half the price that I have seen pineapples usually go for… and it was a deal that I couldn’t pass up! Plus, pineapple is pretty delicious.
One of the things about a pineapple, is just getting to the good stuff. A pineapple is a pretty funny looking fruit, let’s be honest. There is a lot of complex, interesting casing that you have to get through before you get to the good stuff. The norm for a lot of people nowadays (I sound like an old guy when I say that…) is to use a pineapple corer to get the casing off and the core out…
Well, that’s convenient and it probably does a decent job. But I don’t have one, and I was forced to go the old-fashioned route – a knife. Honestly, this was quick and easy – after doing it, I wasn’t too sure that a pineapple corer would be much easier or efficient.
One tip here that I would add with the pineapple would be to use as much as possible. While most people use their corers and then throw out the core, I decided that the core could actually be utilized in an effective way. I decided to pop the core into the blender along with some frozen banana to make a pine-banana smoothie – and it was delicious! I’d highly recommend it; a great way to use the core and get the great taste of pineapple without worrying about that stiff, “core texture/taste” that causes people to toss them in the trash so often.
Now on to the star of the post – “The Best Thing I’ve Eaten This Week.” This is a play on a dish that Em’s mom sometimes makes; where she got it from, I’m not sure. It’s called “Poor Man’s Lobster.” The basic idea is that you take chicken and make it end up tasting like (or at least in the same ballpark as) lobster. Thus, even a poor man can afford to make this “lobster.”
To make this dish, start by marinating chicken in some teriyaki sauce/marinade. After the chicken has thawed and marinated, you cook it (grill is great, though I had to go with the stovetop). Near the end, you need to add a few slices of pineapple to the mix (about 1 good slice per piece of chicken). Add the pineapple just a few minutes before your chicken is done…
What puts the chicken over the edge – and really makes it similar to lobster – is to have a small dipping sauce of melted butter on the side. Healthy? Probably not. But, it tastes surprisingly like lobster. So if that’s what you’re after, then I do think you need to go with the dipping sauce (butter) on the side.
To go with our poor man’s lobster, we also had some brown rice (with some cilantro and lime) along with some broccoli.
Cannot go wrong with that meal – which is actually why it wins this week’s award. Tasty, fun, and something relatively different for us. All inspired by a pineapple that was on sale! Delicious!
As always: Eat. Be Happy!