JETBOIL + EUREKA!
please note: this video still needs color grading, audio mixing, and titling
Pineapple Chicken Sliders
Jetboil Cooking System with pan support
mini mo burner
frying pan with lid
wooden spoon for stirring
1 Chicken breast about 200gr
1 can of pineapple (or fresh)
2 Garlic cloves, finely chopped
30 ml Soy sauce
1/4 onion finely chopped
Salt and Pepper according to taste
¼ of a whole Cabbage thinly sliced
70gr Plain greek yogurt
4 slider buns or Hawaiian rolls
1 Avocado, sliced
1 Slice Cabbage, Onion and avocado, mix them well in a bowl with salt pepper and mayonnaise for the coleslaw.
2 Slice the chicken breast using a sharp knife in about 10/12 longitudinal strips, season with salt and pepper.
3 Using the pan support, add oil and garlic into a pan and just when it starts to fry add the chicken and fry it until it gets a nice golden color both sides.
4 Add pineapple from can, salt and pepper, cover with lid, stir occasionally.
5 Cook for about 6/7 minutes or until chicken is fully cooked.
6 Add the soy sauce, cook for 1 minute, turn off the heat.
7 On an even surface or a plate slice the hamburger buns or rolls in half.
8 Fill it one side with the coleslaw and the other half with the chicken and pineapple pouring over the chicken a bit of the soya sauce and cooking juices from the pan.
9 Grab that slider and a beer and enjoy!
please note: this video still needs color grading, audio mixing, and titling.
Jetboil Luna + Pot
1 Fillet the chicken so it lays open. This will help it cook faster.
2 Whisk egg/s in shallow bowl.
3 Coat chicken breast with flour and dip in egg mixture.
4 Transfer to plate of Italian bread crumbs and coat thoroughly and then place on plate and set aside.
5 Add olive oil to skillet and heat (medium/high heat) Don't let it smoke..
6 Cook chicken on each side to golden to little dark brown (I like it more on the dark brown side as it gives the bread crumb coating a crispness, about 3 min each side).
7 Top chicken breast with marina sauce, some mozzarella, parmesan, and lemon. Cover with pan lid until cheese is melted.
8 Serve with penne tossed with olive oil.
Bon appetit, explorers!