This recipe comes from a fellow E-CITY Teacher Lee DeLorge. She generously shared this recipe with us at a Teacher’s meeting, and of course I fell in love with it! When Lee tried to give me the recipe, she kept saying “However Much ”, so I had to adapt a lot of the recipe and you can too! Every ingredient (except the St. Aubyn’s Pride Four Pepper Pineapple Sauce) can be adjusted according to your personal tastes.
This is a cool, refreshing salad for the hot summer months! But don’t be fooled – it has plenty of spice to keep things festive! Enjoy!
*1 lb. Rotini pasta, cooked and drained
*3-4 Boneless, skinless chicken breasts, cleaned and cut in half horizontally (makes them thinner)
*P’zazz Sizzle Habanero Rub, Sweet BBQ rub, Jerk seasoning, or any seasoning of your choice
*2 - 20 oz. cans of pineapple chunks or tidbits, drained but reserving liquid
*Juice from 1-2 limes
*1 ½ C. St. Aubyn’s Pride Four Pepper Pineapple Sauce
*1 C. Mayonaise (I use light)
*2 red peppers, diced
*5 green onions, sliced
Cook and drain pasta, and put into a large mixing bowl. Season the chicken with seasonings (remember: more or less of everything to taste). Heat a large skillet with a little oil. Cook chicken on one side until golden brown, then turn chicken. In a small bowl, combine ¾ C. reserved pineapple juice, lime juice and ½ C. St. Aubyn’s Pride Four Pepper Pineapple Sauce; once 2nd side of chicken is browned, add juice mixture. Cook for a couple of minutes. Remove chicken to a cutting board. Add pineapple to skillet and juice mixture. Season pineapple with Habanero Sizzle or desired seasoning. Let pineapple and juice simmer for about 10 minutes, stirring occasionally, until juice starts to thicken.
*3-4 Boneless, skinless chicken breasts, cleaned and cut in half horizontally (makes them thinner)
*P’zazz Sizzle Habanero Rub, Sweet BBQ rub, Jerk seasoning, or any seasoning of your choice
*2 - 20 oz. cans of pineapple chunks or tidbits, drained but reserving liquid
*Juice from 1-2 limes
*1 ½ C. St. Aubyn’s Pride Four Pepper Pineapple Sauce
*1 C. Mayonaise (I use light)
*2 red peppers, diced
*5 green onions, sliced
Cook and drain pasta, and put into a large mixing bowl. Season the chicken with seasonings (remember: more or less of everything to taste). Heat a large skillet with a little oil. Cook chicken on one side until golden brown, then turn chicken. In a small bowl, combine ¾ C. reserved pineapple juice, lime juice and ½ C. St. Aubyn’s Pride Four Pepper Pineapple Sauce; once 2nd side of chicken is browned, add juice mixture. Cook for a couple of minutes. Remove chicken to a cutting board. Add pineapple to skillet and juice mixture. Season pineapple with Habanero Sizzle or desired seasoning. Let pineapple and juice simmer for about 10 minutes, stirring occasionally, until juice starts to thicken.
While pineapple is cooking, dice up chicken, peppers, and green onions, and add to cooled pasta. When pineapple is tender and the juice is thickened, add to pasta. In a small bowl, mix 1 C. Mayo and 1 C. St. Aubyn’s Pride Four Pepper Pineapple Sauce; add to pasta and stir well. Chill at least 2 hours (better overnight). Makes 16 cups.
*If you like things a little spicer, omit the mayo and add more St. Aubyn’s Pride Four Pepper Pineapple Sauce.
*For chicken salad sandwiches, omit pasta, increase chicken, and reduce mayo mixture.
*Remember to personalize in any way by adding celery, jalapeños, green peppers, more or less seasonings, etc.
*Habanero Sizzle is available with St. Aubyn’s Pride Sauces at P’zazz Hot Sauces, Rubs and More, 19565 Detroit Rd, Rocky River, Ohio, 44116 Phone 440-356-3211
