Prep 15 mins
Cook 30 mins
A wonderful chicken recipe from when we lived in Hawaii. You can serve it with white rice. It is colourful and easy to make for a weekday supper.
- 2 tablespoons butter
- 4 chicken breasts, deboned
- 1 1⁄2 cups celery, sliced 1 inch thick
- 4 pineapple slices
- 1 cup red pepper, sliced
- 1⁄2 cup chicken stock
- 3 tablespoons Tia Maria
- salt & pepper
- Place the butter in a pan over medium heat.
- When the butter is hot add the chicken breasts.
- Season with salt and pepper.
- Cover and cook for 4 minutes.
- Turn the chicken, season to taste again and cook for another 4 minutes.
- Keep repeating this operation until the chicken breasts have been cooked for 16-20 minute depending on their size.
- Remove the chicken breasts and place them on a serving platter.
- Cover and place in a 150 degree F oven to keep warm.
- Add the celery, the pineapple slices and the red pepper to your frying pan.
- Season to taste, then cook for 2-3 minutes.
- Then add the chicken stock and cook for another 2 minutes.
- Remove the chicken breasts from the oven and serve with the sauce and the vegetables.
- Add 3 tablespoons of Tia Maria to the pan, flambe and pour over the chicken breasts.
Found this wonderful recipe looking for a way to use up a fresh pineapple, very delicious! I cut it back to two servings with two half chicken breasts, skinless and boneless. They browned perfectly in the butter, I added some snap peas to the other veggies with a jalepino pepper. I didn't have any Tia Maria but I did have some Kahlua which added a wonderful richness to the recipe. (Guess I wasn't quick enough to flambe it, couldn't get it to light but the taste was marvelous!) We will be doing this one again, thanks for sharing it!!
This tasted great. It was easy. We had to do quite a few substitutions which shows the flexibility of this recipe. We substituted coffee liquer for tia maria and onions for red peppers, and we added sun dried tomatos. The glaze from the liquer was very flavorful. Thanks for posting this recipe!