Heat the grill.
Season chicken breasts
with salt and pepper.
Place pineapple wedges on a utility platter and squeeze lime
juice over them. Mix together salt, ground black pepper, cumin
, oregano, garlic powder, and onion powder
to make fajita seasoning. Sprinkle fajita seasoning on the pineapple
the chicken until cooked through and the pineapple until the outside begins to caramelize
While the chicken and pineapple are grilling, put the butter
and oil in a large skillet and turn the heat to medium-high. Add the shallots and mushrooms and cook stirring occasionally, until they are soft, about 3 minutes. Add the green peppercorns
and cook for 30 seconds. Add the mustard, cream and demi-glace
and cook, stirring for 30 seconds.
over chicken, with pineapple as an accompaniment. Garnish
with chopped chives.