Devil’s Blood Chicken’n’Chips
Tired of the same old protein packs with eggs, nuts and cheese? Have you run out of ideas to keep meal times fresh? Try this one hot, cold or even as an entrée! A little spice with each bite to power you through your day.
4-8 chicken breast tenderloins
1 Cup pineapple, fresh/diced
1 Teaspoon cilantro, fresh/minced
1 Tablespoon green onion, fresh/chopped
1 Tablespoon olive oil
Saucier Willy’s Virgin Islands Rub to taste
Saucier Willy’s “Devil’s Blood Wing Sauce”
Tortilla Chips (We like to use the scoops!)
Make this a party appetizer: use tortilla scoops, put the chicken in the scoop and top with the pineapple mixture.
Try it with Tofu!
Use Saucier Willy’s “Devil’s Blood Wing Sauce” and sauce that chicken!
Season the chicken with Virgin Islands Rub.
Heat the olive oil in the sauce pan on med/high heat. Cook for 4-5 minutes; flip when lightly browned and cook the other side for 4-5 minutes.
Using a meat thermometer, check that the chicken has reached an internal temperature of 165°F. When the temperature is reached, remove the chicken from the pan to rest on a plate.
Mix the pineapple, cilantro and green onion together in a bowl.
Dice the chicken and toss in the “Devil’s Blood Wing Sauce”.
Top the chicken with the fruit mixture and enjoy with the tortilla chips.