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Pineapple Chicken

Makes: 4 servings
Start to Finish 20 mins
Pineapple Chicken
Ingredients
  • 1 1/2  pounds  skinless, boneless chicken thighs
  • 1/2  teaspoon  curry seasoning blend
  • 1  red sweet pepper, cut in strips
  • 1  pineapple, peeled, cored, cut in large chunks
  • 1  serrano pepper, thinly sliced
  • 3/4  cup  unsweetened coconut milk
  • 1  tablespoon  packed brown sugar
Directions

1. Sprinkle chicken with 1/2 teaspoon salt and curry seasoning. In 12-inch skillet quickly brown chicken on both sides in 1 tablespoon hot olive oil over high heat. Reduce heat to medium-high; cook 12 minutes, until tender and no longer pink.

2. For sauce, in second skillet cook sweet pepper in 1 tablespoon hot olive oil over medium-high heat 3 minutes; set aside. Add pineapple; cook 5 minutes or until brown. Add serrano pepper; cook 1 minute. Stir in coconut milk and brown sugar; heat through. Serve sauce with peppers over chicken. Makes 4 servings.

Nutrition Facts (Pineapple Chicken)
  • Servings Per Recipe 4,
  • cal. (kcal) 443,
  • Fat, total (g) 24,
  • chol. (mg) 141,
  • sat. fat (g) 12,
  • carb. (g) 23,
  • Monosaturated fat (g) 7,
  • Polyunsaturated fat (g) 3,
  • fiber (g) 3,
  • sugar (g) 17,
  • pro. (g) 35,
  • vit. A (IU) 1069,
  • vit. C (mg) 81,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 12,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 56,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 448,
  • Potassium (mg) 722,
  • calcium (mg) 40,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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