Cancun Chicken

READY IN: 25mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Twist crown from pineapple.
  • Cut pine3apple in half lengthwise.
  • Refrigerate half for another use, such as pasta salad.
  • Cut fruit from shell with a knife.
  • Cut fruit crosswise into 6 slices.
  • Pound chicken into 1/2 thickness.
  • Sprinkle with salt and pepper to taste.
  • Combine cumin, oregano, and cloves in a cup.
  • Sprinkle over chicken.
  • In an 8 inch skillet saute pineapple in hot oil over medium high heat for about a minute.
  • Remove from skillet.
  • In same skillet saute chicken in pan juices.
  • Reduce heat.
  • Cover and simmer about 2 minutes or till juices run clear.
  • Blend pineapple juice, lime juice, and cornstarch in a cup.
  • Pour into same skillet.
  • Stir until sauce boils and is thickened.
  • Stir in cilantro.
  • Serve sauce over chicken and pineapple.
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