Hi guys, hope your day is going well. I actually had a really good weekend. I picked up my niece to spend the weekend with us, Ava was so happy, she couldn’t believe her eyes when my niece opened the door, it was priceless. We spent the weekend hanging out, including a birthday party for my Godson at Zap Zone. I was so exhausted when I got home.
I planned on relaxing today, but of course, something had to happen…smh. Upon jumping in my home sauna I heard a loud boom, and like that, all of the electricity went out–like whaaat! It turns out a transformer broke in my subdivision and half the neighborhood was out of power. Luckily my gracious neighbor turned on his generator and allowed us to plug in our refrigerator and deep freezer…thank you Paul and Adrian (nothing like great neighbors).
Today’s recipe I’ll be sharing is my open face chicken sliders with spicy pineapple slaw. Whole30 and paleo compliant, the dish is both dairy-free, grain-free and bunless. The chicken lays on a tostone, which is a twice-fried green plantain. Though I’ve eaten plantains all my life, mostly yellow plantains, green ones were not always my fav, but have definitely grown on me in the form of tostones. The chicken is lightly fried in olive oil, covered in egg and tapioca starch to give it some crispiness. The pineapple was pan grilled and chopped. The coleslaw has a kick from the jalapenos, but may not be everyone’s cup of tea depending on your tolerance or preference for spice. Feel free to omit if you like. This recipe is quite easy, its’ not as intimidating as it may appear because it has more than one step. Just remember the tostone does not have to be perfectly round. Perfection is boring LOL. Go ahead and make it, don’t forget to comment.