Tonight’s repast required me to skip lunch. Which I did albeit with some reluctance. But it was worth it. 7 hour crockpot pineapple habañero chicken, fresh cornbread, mixed veggies and a gravy made from the broth the chicken simmered in all day.
In keeping with the pineapple theme, I scooped out half a pineapple, diced the innards and sautéed it in butter and brown sugar. Adding a bit of Ron Zacapa 23 dark rum. Into the hollowed out shell went scoops of Vanilla ice cream. Then the still simmering mélange wa poured over it. Kind of a tropical hot fudge sundae... without the fudge.
Quite tasty. This is how I eat pineapple. Not on a dang pizza!