Description
Tender chicken is paired with tangy pineapples and sweet apricots for a truly Caribbean taste. Serve over jasmine rice or couscous.
Ingredients
- 2 fresh apricots, pitted and diced
- 1 (8 ounce) can crushed pineapple, with juice
- 1 tablespoon olive oil
- 4 skinless, boneless chicken breast halves
- 1 tablespoon lemon juice
- 1 tablespoon butter
- 1 teaspoon orange zest
- ½ cup dark rum
- ¼ cup brown sugar
- 1 tablespoon onion powder
- ½ teaspoon ground ginger
- 1 pinch ground white pepper
- salt to taste
- 1 yellow bell pepper, chopped
- 1 red bell pepper, chopped
Instructions
- Place the pineapple and its juice and the apricots into a blender or food processor
- and puree until smooth.
- Heat olive oil in a large skillet over medium heat. Place the chicken into the skillet
- and sprinkle with lemon juice. Cook until lightly browned on both sides
- about 10 minutes.
- Stir the butter and orange zest into the skillet
- then when the butter is melted
- pour in the rum. Carefully light with a match
- and let the mixture burn until the flame goes out. Stir in the blended pineapple and apricot mixture
- brown sugar
- onion powder
- ginger
- salt and pepper. Reduce heat to low
- and simmer for 5 minutes. Add the red and yellow bell peppers
- and simmer until the peppers are hot
- but still crisp. Remove from heat
- and serve.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 4