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Honey Barbecue Chicken
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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 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.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |