YORK, Pa. — Olivia's is building off its toasted Walnut and Mushroom Risotto to make a new dish that transitions summer to autumn.
Blackened chicken is served over fire-grilled pineapple and topped with a Cranberry Pear Salsa before being laid over the Risotto. Steamed broccoli is served on the side.
A Pepper Pineapple Margarita offers up some tang and spice of its own to complement the meal.
Meal
Cranberry Pear Salsa
Ingredients
1/2 cup, dried cranberries, diced
1/2 cup, red onion, diced
1/4 cup, cilantro, diced
2 limes, squeezed
1 cup, assorted bell peppers, diced
1/2 cup, poblano peppers, diced
1/2 cup, fresh pineapple, chopped
1 tablespoon, dark brown sugar
Directions
Mix all of the ingredients.
Blackening Seasoning
Ingredients
1/2 teaspoon, black pepper
1 teaspoon, Old Bay
1 teaspoon, onion powder
1 teaspoon, cayenne pepper
1/2 teaspoon, oregano
1/2 teaspoon, smoked paprika
1/2 teaspoon, granulated garlic
1 tablespoon, chili powder
Directions
Mix all of the ingredients together. Rub the seasoning on both sides of the chicken tenderloins. Grill the chicken on medium-high heat until the internal temperature reaches 140 degrees Fahrenheit. Grill the pineapple (no seasoning) on both sides. Place the chicken on top of the grilled pineapple, then top everything with the Cranberry Pear Salsa. Serve it with the roasted Walnut and Mushroom Risotto and steamed broccoli.
Cocktail
Pepper Pineapple Margarita
Ingredients
Ghost Tequila
Italicus Bergamot Orange Liqueur
Fresh muddled limes and pineapple
Pineapple juice
Lime juice
Sweet & sour
Salt rim
Directions
In a mixing glass, muddle the pineapple and limes. Add ice. Add the tequila, Italicus, lime juice, pineapple juice and sweet & sour. Shake the cocktail, then pour it into a salt-rimmed glass. Garnish the drink with fresh pineapple and pepper.
