Easy Sweet & Spicy Chicken

Simple & Delicious - - ON THE MENU -

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.


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.

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