Big Poppa’s Pickle Brined Chicken with Pineapple Cashew Cabbage
This bold and tangy chicken dish brings together the zesty flavors of pickle-brined chicken and the tropical sweetness of pineapple. Perfect for a fresh twist on a classic, this recipe combines the crunch of cashews with the savory goodness of grilled cabbage, all seasoned with Big Poppa’s signature spices.
Big Poppa’s Pickle Brined Chicken with Pineapple Cashew Cabbage
Big Poppa
4
15 minutes
20 minutes
American, Fusion
Main Course
Discover the irresistible combination of tender pickle-brined chicken, grilled pineapple, crunchy cashews, and cabbage, all brought together with Big Poppa’s Desert Gold and Little Louie’s Seasoning. This unique dish is perfect for a flavorful and satisfying meal.
Ingredients
Chicken breasts
Pickle juice
Buttermilk
cabbage, chopped
white onion, chopped
pineapple chunks
cashews
garlic paste
ginger paste
soy sauce
Big Poppa’s Little Louie’s Seasoning
Olive oil
Directions
Brine the Chicken: Pound the chicken breasts to an even thickness. In a bowl, combine pickle juice and buttermilk. Submerge the chicken and refrigerate for 2-4 hours.
Preheat and Prep: Preheat your griddle over medium-high heat. Drizzle with olive oil.
Cook the Chicken: Place the brined chicken on the griddle, cover, and cook for 5-7 minutes. Flip, season with Big Poppa’s Desert Gold Seasoning, and continue to cook until internal temperature reaches 165°F.
Grill the Veggies: On another side of the griddle, add chopped onion and red bell pepper. Season with Big Poppa’s Little Louie’s Seasoning, cover, and stir occasionally. Grill cabbage separately until slightly charred. Grill pineapple chunks until caramelized.
Combine Ingredients: Mix the grilled onions, peppers, cabbage, and pineapple. Add cashews, garlic paste, ginger paste, soy sauce, and a splash of pickle juice. Toss to combine.
Serve: Slice the chicken breasts and serve over the pineapple cashew cabbage mixture. Enjoy immediately!
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