This is one of my all-time favorite chicken recipes!
Caribbean Pineapple Chicken
Prep time: 10 min. Cook time: = 20 min.
2 cans pineapple chunks* 4 boneless, skinless chicken breast halves
2 Tbsp. vegetable oil 2 cloves garlic, pressed
4 tsp. all-purpose flour ½ cup water
4-6 Tbsp. honey 2-4 Tbsp. soy sauce
Zest & juice of 2 limes ½ tsp. coconut extract
Pinch ground red pepper 2 Tbsp. flaked coconut, optional
1 Tbsp. minced cilantro, optional 1 Tbsp. minced jalapeno
In a non-stick skillet, sauté pineapple in oil over medium-high heat until slightly browned. Remove to plates.
Rub chicken with garlic; sprinkle with flour. In the same skillet, sauté chicken, covered, in pan juices over medium-high heat until browned; turn once.
Mix water, honey, soy cause, lime juice, coconut extract, and red pepper in a cup; pour into skillet. Cover; simmer 12-15 minutes. Remove chicken to serving plates.
Arrange chicken on plates. Spoon sauce over top. Sprinkle with coconut, lime zest, and cilantro.
*original recipe was from Dole which called for fresh pineapple. When you have it and it’s ripe, it’s best.