Easy Sweet & Spicy Chicken
Tangy pineapple and peppers, tender chicken and sweet marmalade make a delicious combo. —Cassandra Corridon, Frederick, MD
Takes: 20 min. • Makes: 6 servings
1 can (20 oz.) unsweetened pineapple chunks, undrained
1¹ ₃ cups orange marmalade
1 cup picante sauce
1 tsp. chili powder, divided
1¹ ₄ lbs. boneless skinless chicken breasts, cut into strips
1 large green pepper, cut into 1-in. pieces
1 medium onion, chopped
1 Tbsp. canola oil Hot cooked rice Minced fresh cilantro
1. In a bowl, combine the pineapple, marmalade, picante sauce and ¹ ₂ tsp. chili powder; set aside. Sprinkle remaining chili powder over chicken.
2. In a large skillet, saute the chicken, green pepper and onion in oil until chicken juices run clear. Reduce heat; add the pineapple mixture. Cook until heated through, 2-3 minutes. Serve with rice; garnish with cilantro.
1 CUP 378 cal., 5g fat (1g sat. fat), 52mg chol., 393mg sod., 65g carb. (57g sugars, 2g fiber), 21g pro.
TEST KITCHEN TIPS
The sauce is on the thin side, perfect for adding flavor to the rice. If you’d like to use leftover cooked chicken, first saute the green pepper and onion. Add the chicken and sauce, and heat through.