Source: Chef Jason Warden - Scottsdale Culinary Institute, Scottsdale, Arizona
2 (6 ounce) chicken breasts, boneless and skinless
2 cups flour, seasoned with salt and pepper
2 cups buttermilk
2 cups yellow corn meal
2 tablespoons Jamaican seasonings
Oil for frying
Dust chicken breasts with flour, then dip in buttermilk. Combine Jamaican seasoning with corn meal; press chicken breasts into yellow corn meal. Fry chicken in vegetable oil until golden brown and cooked through.
Serve with Charred Pineapple Salsa.
Charred Pineapple Salsa
12 ounces pineapple rings
4 ounces red bell pepper, finely diced
4 ounces green bell pepper, finely diced
3 ounces red onion, minced
2 ounces extra-virgin olive oil
4 ounces lime juice
3 tablespoons fresh mint leaves, chopped
2 ounces champagne vinegar
1 Granny Smith apple, peeled and finely diced
Salt and pepper to taste
Heat your grill or grill pan to medium. Cook pineapple rings until lightly charred on both sides. Dice pineapple, then mix with remaining ingredients in a glass bowl. Chill until served.