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Honey Barbecue Chicken

1 can (20 ounces) pineapple chunks
4 boneless skinless chicken breast halves (4 ounces each)
1 teaspoon curry powder
1 tablespoon canola oil
1/2 cup chopped onion
1/2 cup chopped green pepper
1 bottle (18 ounces) honey barbecue sauce
Hot cooked rice

Drain pineapple, reserving juice; set fruit and juice aside. Sprinkle
chicken with curry powder. In a large skillet, brown chicken on both
sides over medium-high heat in oil. Remove and keep warm. In the
same skillet, saute the onion, green pepper and pineapple until

Printed from tasteofhome.com Nov 19, 2008

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Honey Barbecue Chicken cont.

vegetables are tender and pineapple is golden brown. Stir in barbecue
sauce and reserved pineapple juice. Return chicken to the pan. Cover
and simmer for 15 minutes or until a meat thermometer reads 170°.
Serve with rice.

Yield: 4 servings.