Gratinated Chicken Salpicon In Pineapple



In  the late sixties and early seventies, this presentation of salpicon was at the forefront of culinary extravagance in Europe. Not because of the use of the salpicon, but because of the pineapple.
At that time,while everybody (most everybody) in Europe was familiar with canned pineapples, few had eaten a fresh one, simply because it was prohibitively expensive to fly in fresh fruit from the tropics or anywhere else for that matter. I remember having my first California strawberry outside of Germany’s strawberry season when I was 15 years old. We had a lot of food imports at the time, but most was carried in by truck or boat from other European countries and therefore more affordable. Even today, you will still find this pineapple presentation in many countries that cater to the less wealthy tourist’s. Often the chicken is replaced with seafood for an even more “exotic” dish.
So, many of my readers will probably enjoy this presentation for two different reasons:
One, because it is so old-fashioned that you don’t see it anymore,
or two, because they will remember it from “the old times”.
Either way, enjoy !

P.S.
Even without the pineapple presentation, who does not enjoy a chicken, veal or seafood salpicon once in a while? 🙂

Bon Appetit !   Life is Good !


Click here for Chicken Velouté recipe

Gratinated Chicken Salpicon In Pineapple With Rice

Gratinated Chicken Salpicon In Pineapple With Rice

Gratinated Chicken Salpicon In Pineapple With Rice

Gratinated Chicken Salpicon In Pineapple With Rice



Preparation:

soak triple washed long grain rice in cold water for one hour, drain , cook in salted boiling water until almost cooked, about 3 minutes, drain

soak triple washed long grain rice in cold water for one hour, drain , cook in salted boiling water until almost cooked, about 3 minutes, drain

cover airtight and let steam another five minutes, fluff with fork

cover airtight and let steam for another five minutes, fluff with fork

meanwhile, season chicken with salt and cayenne pepper, saute in garlic butter until half cooked, add chicken veloute, bring to a simmer, remove from heat, check/adjust seasoning

meanwhile, season chicken with salt and cayenne pepper, saute in garlic butter until half-cooked, add chicken veloute, bring to a simmer, remove from heat, check/adjust seasoning

4

chicken salpicon and rice

fill hollowed half pineapple with salpicon

fill hollowed half pineapple with salpicon

sprinkle with panko bread crumbs and finely grated parmesan

sprinkle with panko bread crumbs and finely grated parmesan

bake until golden

bake until golden

Gratinated Chicken Salpicon In Pineapple With Rice

Gratinated Chicken Salpicon In Pineapple With Rice

Gratinated Chicken Salpicon In Pineapple

Gratinated Chicken Salpicon In Pineapple

to serve rice, sprinkle with chili flakes and black sesame seeds

to serve rice, sprinkle with chili flakes and black sesame seeds

 

Gratinated Chicken Salpicon In Pineapple With Rice

Gratinated Chicken Salpicon In Pineapple With Rice

Gratinated Chicken Salpicon In Pineapple With Rice

Gratinated Chicken Salpicon In Pineapple With Rice





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5 comments

  1. I recall driving through the Australian outback of Queensland with my old Volkswagen in 1973. I came across a Pineapple plantation many, many miles from anywhere. I criminally dug out a couple of ‘strays’ by the side of the road. They were well and truly ready for harvest and incredibly juicy. I’ve never tasted one since that was even close to being as perfect. Even the much touted ‘fresh’ Hawaiians were no match.

    Like

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