Caribbean Pineapple Chicken Recipe

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Caribbean Pineapple Chicken Recipe

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4 1 1
Publisher Photo
Tropical breezes and an ocean sunset aren't necessary to enjoy Mary Tallman's Caribbean cuisine. "This zippy chicken recipe makes a quick, easy and delicious meal," she shares from Arbor Vitae, Wisconsin. "Sometimes, I substitute lean pork for the poultry,"
MAKES:
3 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
3 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 teaspoon cornstarch
  • 1 can (6 ounces) pineapple juice, divided
  • 1 tablespoon prepared mustard
  • 1/2 teaspoon dried thyme
  • 1/4 to 1/2 teaspoon crushed red pepper flakes
  • 3/4 pound boneless skinless chicken breast, cut into thin strips
  • 1/2 teaspoon salt
  • 2 teaspoons canola oil
  • 1/2 cup thinly sliced green onions
  • 1/2 cup golden raisins
  • 2 medium firm bananas, cut into 1/4-inch slices
  • Hot cooked rice, optional

Directions

In a small bowl, combine cornstarch and 1/2 cup pineapple juice until smooth. Stir in the mustard, thyme and pepper flakes; set aside. Sprinkle chicken with salt. In a large nonstick skillet, saute chicken in oil for 3-4 minutes or until chicken juices run clear. Remove from the skillet and keep warm.
Pour remaining pineapple juice into skillet. Stir in green onions and raisins; cook and stir for 1 minute. Stir reserved pineapple juice mixture and add to skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return chicken to skillet; heat through. Stir in bananas. Serve over rice if desired. Yield: 3 servings.
Originally published as Caribbean Chicken in Light & Tasty February/March 2005, p43

Nutritional Facts

1-1/4 cups: 314 calories, 6g fat (1g saturated fat), 63mg cholesterol, 515mg sodium, 43g carbohydrate (0 sugars, 3g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 fruit, 1 fat.

  • 1 teaspoon cornstarch
  • 1 can (6 ounces) pineapple juice, divided
  • 1 tablespoon prepared mustard
  • 1/2 teaspoon dried thyme
  • 1/4 to 1/2 teaspoon crushed red pepper flakes
  • 3/4 pound boneless skinless chicken breast, cut into thin strips
  • 1/2 teaspoon salt
  • 2 teaspoons canola oil
  • 1/2 cup thinly sliced green onions
  • 1/2 cup golden raisins
  • 2 medium firm bananas, cut into 1/4-inch slices
  • Hot cooked rice, optional
  1. In a small bowl, combine cornstarch and 1/2 cup pineapple juice until smooth. Stir in the mustard, thyme and pepper flakes; set aside. Sprinkle chicken with salt. In a large nonstick skillet, saute chicken in oil for 3-4 minutes or until chicken juices run clear. Remove from the skillet and keep warm.
  2. Pour remaining pineapple juice into skillet. Stir in green onions and raisins; cook and stir for 1 minute. Stir reserved pineapple juice mixture and add to skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return chicken to skillet; heat through. Stir in bananas. Serve over rice if desired. Yield: 3 servings.
Originally published as Caribbean Chicken in Light & Tasty February/March 2005, p43

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Teri or Kimberly User ID: 2120649 65224
Reviewed Jun. 1, 2011

"I made this for my family last night. I REALLY enjoyed it. However, I am also a huge banana fan, and I love meat paired with fruit. My family, accustomed to the meat and potatoes kind of meals, ate it, but did not fall in love. I would love to make this again- just for myself only!"

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