Dudefood Tuesday: Chickenburger Cajun style with pineapple
Maybe it’s me, but I’m not that fond of this time of year. The thing that bothers me most is the indecisiveness of the weather. Rain, cold and sunshine are competing with each other and turn every day in a kind of ‘predict your own weather’ lottery. I am dude, so I don’t like that. Dudes need just one thing: clarity. So give me heat or cold, pleazzze.
To drag me through these months I listen to Swamprock.
Somehow this sweaty, swampy music gives me some kind of clarity.
And to think that swamprock guys like John Fogerty or Tony Joe White keep beating their instruments in the most humid and hot climates, makes them magnificent dude legends in their own right.
The downside with swamps and humid climates are the mosquitos. And I DO HATE mosquitos, them tiny bloodsucking itch generators!
The world would be far better off if mosquitos sucked fat in stead of blood.
Anyway, I want to go for a snack, a cajun snack. Something that gives me an even bigger lazy Lousiana feeling than I already have from the electric guitar versus banjo music.
Something that makes me so lazy that I only want to make love when I have the hiccups. Yeah…
Sorry, too much information, perhaps?
Let me shut my mouth by making a chickenburger cajun style with some songs of Creedence Clearwater Revival in the background.
Cajunburger with chicken and pineapple
Ingredients
- 4 chicken breasts
- 4 pineapple rings the canned ones in syrup
- 2 tbsp Cajun seasoning
- 50 g cheddar grated
- 4 burger buns
- 2 tbsp soured cream
- 2 tbsp ketchup
- 8 lettuce leaves
- 1 red onion thinly sliced
- some olive oil
- Heat the grill to medium-high and line a baking tray with foil. Place the chicken between 2 sheets of cling film and bash to an even thickness using a rolling pin. Rub the Cajun spice mix and the oil all over the chicken, then put them on the baking tray. Grill for 10 mins, After five minutes turn the chicken and grill for another five minutes.
- Top each chicken breast with a pineapple ring and some grated cheese, then return to the grill and cook for a further 2-3 mins until the cheese is golden and bubbling, and the chicken is cooked through. Meanwhile split the buns and roast them lightly.
- Put a dollup of soured cream on the base of each bun, then drape some lettuce, one chicken breast some onion rings and a drizzle of ketchup. Complete the burger by adding the top of the bun and enjoy
Disclaimer
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
6 comments on “Dudefood Tuesday: Chickenburger Cajun style with pineapple”
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Wonderfully exotic and terribly droolworthy!
Cheers,
Rosa
Thanks 😉
I ordered a chicken burger the other night and it was so overcooked, tough and stringy that I couldn’t eat it. I would have LOVED this one!
I am sure this burger was 100 times better. Finished the plate crisp and clean. LOL…
We don’t have your weather problems in Hawaii; Winter (rainy season more than summer) November to March and Summer (dry season less rain than Winter) April to October. Median daily 365 day temperature is 78 F degrees below 3,000 ft. level (above 3,000 ft. you can get all 4-weather seasons and artic blizzards) with summer high (daytime) 95 F degrees and winter low (nighttime) 60 F degrees (agriculturally Hawaii grows produce 365 days a year). West side of islands (Leeward side) is dry not humid and East side islands (Windward) humid with more rain. North and South sides and Central of islands in between temperatures and humidity and constant cooling trade winds blowing East to West. Hawaii has 11 of the 13 weather systems known to mankind and has a Netherlands Consulate in Honolulu. Our food is called Hawaii Regional Cuisine based on only what can be grown or harvested (ocean and land) in Hawaii (Hawaii is the only U.S.A. State that commercially grows coffee, tea, cacao (chocolate), True Ceylon Cinnamon, vanilla beans, macadamia nuts and pineapple).
Doesn’t cooking on a pan in the grill defeat the purpose of grill marks and smoke infusion? You could grill without pan using high heat one side and no heat other side or defused heat from both sides as long as you do not use direct heat which would sear and blacken the chicken. You could also briefly caramelize the pineapple rings over direct heat to intensify the flavor.
Spoken like a true pro, especially the roasting of the pineapple.
If dudes from Hawai can do two things better than other dudes, it’s roasting fruit (especially pineapple) and… surfing, dude! 🙂
Thanks for the tips to improve this dish.