Big Poppa’s Pickle Brined Chicken with Pineapple Cashew Cabbage

Directions

1. 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.

2. Preheat and Prep: Preheat your griddle over medium-high heat. Drizzle with olive oil.

3. 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.

4. 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.

5. 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.

6. Serve: Slice the chicken breasts and serve over the pineapple cashew cabbage mixture. Enjoy immediately!