How to make it

  • Arrange chicken breasts in a single layer on a work surface and cover with plastic wrap. Using a heavy skillet or a rolling pin, pound them until flattened to about ½-inch thick.
  • In a shallow dish, combine the flour, salt and pepper. Dredge both sides of each breast in the seasoned flour.
  • In a large nonstick skillet over medium-high, heat the oil and butter. Add the chicken breasts and cook until they are well browned on both sides and no longer pink at the center, about 4 minutes per side. Transfer them to a plate and cover with foil to keep warm. Do not clean the skillet.
  • While the chicken breasts are cooking, drain the juice from the pineapple into a measuring cup. Add enough orange juice to total 3⁄4 cup. Stir in the cornstarch, then set aside.
  • Return the skillet to the stove over medium-low. Add the drained pineapple and brown sugar. Cook, stirring constantly, until the pineapple begins to brown, 3-4 minutes. Add the chilies and garlic and stir until the garlic is beginning to color, 1-2 minutes.
  • Stir in the reserved juice. Bring the sauce to a simmer and cook until thickened and reduced slightly, 4-5 minutes. Stir in the cilantro, then serve, spooned over the chicken breasts

Reviews & Comments 2

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " It was excellent "
    peetabear ate it and said...
    great post... I was looking for a new chicken recipe...five forks
    Was this review helpful? Yes Flag
    " It was excellent "
    spinach1948 ate it and said...
    This is fantastic and delicious.
    Hi 5.
    You get a 10 from me.
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes