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Chicken with Cranberry-Hoisin Sauce


  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 boneless skinless chicken breast halves (4 ounces each)
  • 1 teaspoon canola oil
  • SAUCE:
  • 1 can (20 ounces) unsweetened pineapple tidbits
  • 3 tablespoons hoisin sauce
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon honey
  • 2 teaspoons rice vinegar
  • 1 garlic clove, minced
  • 1/2 teaspoon hot pepper sauce
  • 1/4 cup dried cranberries


  • 1. In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken, one piece at a time, and shake to coat.
  • 2. In a large nonstick skillet coated with cooking spray, cook chicken in oil over medium heat for 5-6 minutes on each side or until a thermometer reads 170°:. Remove and keep warm.
  • 3. Reserve 1/3 cup pineapple and 1/3 cup pineapple juice (save remainder for another use). In the skillet, combine the hoisin sauce, soy sauce, honey, vinegar, garlic, pepper sauce and reserved pineapple juice.
  • 4. Stir in the cranberries and reserved pineapple. Cook and stir until mixture comes to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Serve with chicken.

Nutrition Facts

1 each: 209 calories, 4g fat (1g saturated fat), 63mg cholesterol, 585mg sodium, 19g carbohydrate (9g sugars, 1g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1/2 fruit.


Average Rating: 4
  • Jean Peterson
    Dec 30, 2009

    The sauce is very good and flavorful. I flattened the chicken breasts to 1/4 inch thickness and they cooked up well (5min per side).

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