Chicken with Spicy Fruit Recipe

4.5 2 4
Chicken with Spicy Fruit Recipe
Chicken with Spicy Fruit Recipe photo by Taste of Home
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Chicken with Spicy Fruit Recipe

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4.5 2 4
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

Directions

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 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.
Originally published as Chicken with Spicy Fruit in Quick Cooking May/June 2000, p27

Nutritional Facts

1 each: 248 calories, 3g fat (0 saturated fat), 73mg cholesterol, 66mg sodium, 26g carbohydrate (0 sugars, 1g fiber), 27g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 fruit.

  • 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
  1. 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 thermometer reaches 170°. Remove chicken to a platter and keep warm.
  2. 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.
Originally published as Chicken with Spicy Fruit in Quick Cooking May/June 2000, p27

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MY REVIEW
chicklit User ID: 7452035 226072
Reviewed May. 8, 2015

"I served this chicken to some friends and we all absolutely loved it even my manwas pretty impressed with my cooking. I didn't find it to be bland at all. It had just enough kick to be pleasant!"

MY REVIEW
mjlouk User ID: 1712085 78438
Reviewed Sep. 14, 2010

"I didn't think this was spicy at all and I couldn't really taste the strawberry flavor. I thought it was a little bland."

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