As the day progressed, I was able to digest and analyze our original dish with chicken and pineapple. I know that the chicken in roast chicken brine is tasty and the pineapple infused with onion and curry leaf is delicious. This afternoon I was able to strip the dish down to its base elements and then integrate a few supporting ingredients. I added just two: young sage leaves to continue the savory flavor of the pineapple and chorizo puree to unite the flavors in the dish.