Pineapple and Apricot Skillet Chicken

Pineapple and Apricot Skillet Chicken

16
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"Tender chicken is paired with tangy pineapples and sweet apricots for a truly Caribbean taste. Serve over jasmine rice or couscous."

Ingredients

45 m {{adjustedServings}} servings 375 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 375 kcal
  • 19%
  • Fat:
  • 10.1 g
  • 16%
  • Carbs:
  • 26.9g
  • 9%
  • Protein:
  • 27.2 g
  • 54%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 186 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

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  1. Place the pineapple and its juice and the apricots into a blender or food processor, and puree until smooth.
  2. Heat olive oil in a large skillet over medium heat. Place the chicken into the skillet, and sprinkle with lemon juice. Cook until lightly browned on both sides, about 10 minutes.
  3. Stir the butter and orange zest into the skillet, then when the butter is melted, pour in the rum. Carefully light with a match, and let the mixture burn until the flame goes out. Stir in the blended pineapple and apricot mixture, brown sugar, onion powder, ginger, salt and pepper. Reduce heat to low, and simmer for 5 minutes. Add the red and yellow bell peppers, and simmer until the peppers are hot, but still crisp. Remove from heat, and serve.
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Reviews

16
  1. 19 Ratings

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The fruit mixture is to be added right before you add the rum. Oops!

We thought this was phenominal! We used Captain Morgan Spiced Rum along with canned apricots because we could not find fresh ones locally this time of year. We served the dish over Jasmine Rice...

Great way to use up ripe apricots! I didn’t have chicken breasts so I used thighs. The cooking time was significantly increased. If you are going to use thighs or legs I would recommend grilli...