Sauteed Chicken Breasts With Pineapple and Jalapeno Chilies

Total Time
Prep 0 mins
Cook 30 mins

This was in an AP article published in the local newspaper.

Ingredients Nutrition


  1. 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 1/2 inch thick.
  2. In a shallow dish, combine the flour, salt and pepper. Dredge both sides of each breast in the seasoned flour.
  3. 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.
  4. 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.
  5. 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 to 4 minutes. Add the chilies and garlic and stir until the garlic is beginning to color, 1 to 2 minutes.
  6. Stir in the reserved juice. Bring the sauce to a simmer and cook until thickened and reduced slightly, 4 to 5 minutes. Stir in the cilantro, then serve, spooned over the chicken breasts.


Most Helpful

We loved this dish! It's easy to prepare and the flavor is wonderful. I kept the chicken hot in a 225 degree oven. The only negative was that the sauce never did thicken so I would suggest increasing the cornstarch to 3/4 tsp or maybe even a bit more. I did double the jalapeno because we enjoy our food hot and spicy (but it really wasn't). I think the sweetness of the pineapple decreased the heat of the pepper. FYI. Oh!, I also used canned pineapple. This is a keeper. Thanks for posting. :)

teresas March 09, 2010

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