My daughter was having some friends over for a casual supper, so I gave her a jar of Pineapple Habanero Pepper Jelly, This is what she did with it!
1 pound of cut-up chicken, fully cooked
1 cup diced pineapple
1 cup barbecue sauce, any kind
1 cup Pineapple Habanero Pepper Jelly
Dash of allspice, cinnamon, and cloves. Just a dash, mind you.
What to do:
Mix everything together in a big bowl, and dump it into a baking dish. Bake for about 20 minutes at 350 degrees, and serve. Sara made some cornbread to go with it, and her guests spread the leftover pepper jelly on it and chowed down.
No leftovers. There seldom are any leftovers when you use a Texas Pepper Jelly product!
P.S. Wait until you hear what she’s planning for Thursday night! Read about it right here, on Friday’s post.
P.P.S. Yum. That’s all I’m sayin’.