Search thousands of recipes reviewed by home cooks like you.

Pineapple and Apricot Skillet Chicken

Pineapple and Apricot Skillet Chicken

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
ALYSSAF1

ALYSSAF1

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

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

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

Directions

  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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

ALYSSAF1
21

ALYSSAF1

8/22/2004

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

b12fox
14

b12fox

7/1/2006

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 grilling the chicken first. Also I didn’t use rum but the sauce tasted great!

rgirl
14

rgirl

4/22/2006

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 and the results were really delicious. I can't wait to make it again. Thanks so much for making this unique and very enjoyable recipe available!

Similar recipes

ADVERTISEMENT