There's a full moon tonight. Things might get crazy, or they might get crazy delicious.
I'm an ardent fan of all things barbecue (as is my right as a Southerner), though I'm strongly in the sweet sauce camp--that watery, vinegar-heavy stuff just ain't for me. Imagine my delight when a company in Alabama contacted me and offered to send me supplies to achieve barbecue perfection! Full Moon Bar-B-Que, a southern-style BBQ restaurant with locations all over Alabama, sent me their Ultimate Flavor Pack, loaded with Full Moon’s Southern Seasoning, Famous Chow Chow, Award Winning BBQ Sauce, and very sought-after Alabama White Sauce. Yeehaw!
Rather than trying out a completely new recipe to feature some of their products, I wanted to see how their sauce held up in one of my standbys--plain ol' shredded chicken barbecue. Because I'm always looking for ways to use up stragglers hidden in my fridge, I tossed in a nearly full container of pineapple that needed to disappear, so the resulting meat was a little bit different from our standard and really, really tasty.
When the moon is full, don't take unnecessary risks--stick with the tried and true!
Fail-Proof Pineapple Chicken Barbecue
- 2 pounds chicken breasts or tenderloins
- Salt and freshly ground black pepper
- 1 (15-ounce) can pineapple chunks or tidbits, undrained
- 1 cup barbecue sauce (I used Full Moon Bar-B-Que Sauce)
- 2 tablespoons apple cider vinegar
- 1/2 cup water
Poach the chicken in a medium saucepan until cooked through, then let it sit until it's cool enough to handle.
Using your fingers or two forks, shred the chicken into smaller pieces and add it back to the sauce pan.
Sprinkle on the salt and pepper, then pour in the pineapples and their juice, sauce, vinegar, and water.
Let this mixture cook on medium-low for a while, at least an hour, until everything is warmed through and nicely flavored.
Serve between two slices of bread with coleslaw, on top of tortilla chips as nachos, in a quesadilla with cheddar cheese, or any which way you can.