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Chicken with Spicy Fruit

 Chicken with Spicy Fruit
This speedy stovetop entree is special enough to serve company, yet easy enough for everyday. The moist chicken gets wonderful flavor from a sweet sauce made with strawberry jam, dried cranberries and pineapple juice. I like to serve it with rice pilaf, peas, a garden salad and cloverleaf rolls. -Kathy Rairigh, Milford, Indiana
4 ServingsPrep/Total Time: 30 min.


  • 1-1/4 cups unsweetened pineapple juice
  • 1/4 cup dried cranberries
  • 2 garlic cloves, minced
  • 1/8 to 1/4 teaspoon crushed red pepper flakes
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1/4 cup strawberry spreadable fruit
  • 1 teaspoon cornstarch
  • 2 green onions, thinly sliced


  • In a large skillet, combine the pineapple juice, cranberries, garlic
  • and red pepper flakes; bring to a boil. Add chicken. Reduce heat;
  • cover and simmer for 10 minutes or until a meat thermometer reaches
  • 170°. Remove chicken to a platter and keep warm.
  • Bring cooking liquid to a boil; cook for 5-7 minutes or until liquid
  • is reduced to 3/4 cup. Combine spreadable fruit and cornstarch until
  • blended; add to the skillet. Boil and stir for 1 minute or until
  • thickened. Spoon over chicken. Sprinkle with onions. Yield: 4
  • servings.
Nutritional Facts: One serving equals 248 calories, 3 g fat (0 saturated fat), 73 mg cholesterol, 66 mg sodium, 26 g carbohydrate, 1 g fiber, 27 g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 fruit.