South Padre Poblano Chicken

South Padre Poblano Chicken

April 22, 2025

Transport your taste buds to the vibrant flavors of South Padre Island with this delicious South Padre Poblano Chicken recipe. Juicy, smoky chicken thighs are seasoned to perfection and paired with a sweet and spicy mixture of diced poblano peppers and pineapple. Served over a fluffy bed of white rice and drizzled with Fire Wrangler Outlaw Sauce, this dish is a delightful balance of savory and sweet that will satisfy any craving. Perfect for a family dinner or a festive gathering, this recipe is both easy to prepare and full of flavor!

South Padre Poblano Chicken

Rated 5.0 stars by 1 users

Author:

Nick Parsons

This South Padre Poblano Chicken is a delightful combination of flavors that brings together a smoky, sweet, and savory experience. It’s perfect for sharing with friends and family and is sure to impress at any meal.

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Ingredients

2 lbs boneless, skinless chicken thighs
1 poblano pepper, de-seeded and diced
1 pineapple, diced
2 cups white rice
¼ cup olive oil
Fire Wrangler Outlaw Sauce (to taste)
Fire Wrangler Cattle Call Seasoning (to taste)

Directions

Season the chicken thighs generously with Fire Wrangler Cattle Call seasoning.
Smoke the chicken until the internal temperature reaches 175°F (80°C), ensuring it's thoroughly cooked and full of flavor.
While the chicken is smoking, prepare 2 cups of white rice according to package instructions on the stovetop.
Prepare the Poblano and Pineapple Mixture: In a skillet, heat a few tablespoons of olive oil over medium heat. Add the diced poblano pepper and diced pineapple to the skillet. Simmer for 10-15 minutes, stirring occasionally until the mixture is heated through and slightly caramelized.
Once the chicken is smoked and resting, dice it into 1-inch squares. In the same skillet, add a bit more olive oil if necessary and sear the diced chicken until golden brown.
Remove the chicken from the heat and toss it in Fire Wrangler Outlaw Sauce, then top lightly with Cattle Call seasoning for extra flavor.
On a plate, create a bed of cooked white rice. Top the rice with a layer of the seared chicken. Spoon a tablespoon of the poblano and pineapple mixture over the chicken. Drizzle lightly with Outlaw Sauce to finish.