Chicken Breasts With Pineapple And Chili Sauce

This vibrant dish balances the sweetness of fresh pineapple with the fiery kick of habanero peppers, creating a complex and exciting flavor profile. The chicken breasts are simply seasoned and pan-seared to keep them juicy, then smothered in a glossy, aromatic sauce. The sauce itself is a delightful mix of orange juice, brown sugar, and fresh garlic, thickened slightly for a rich coating that clings perfectly to the meat. Its an excellent choice for a weeknight dinner that feels special without requiring hours of prep. Serve over rice or with roasted vegetables to soak up every drop of the tangy, spicy glaze.

Cooking Method: Stewing

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 360.6

Description

This vibrant dish balances the sweetness of fresh pineapple with the fiery kick of habanero peppers, creating a complex and exciting flavor profile. The chicken breasts are simply seasoned and pan-seared to keep them juicy, then smothered in a glossy, aromatic sauce. The sauce itself is a delightful mix of orange juice, brown sugar, and fresh garlic, thickened slightly for a rich coating that clings perfectly to the meat. Its an excellent choice for a weeknight dinner that feels special without requiring hours of prep. Serve over rice or with roasted vegetables to soak up every drop of the tangy, spicy glaze.

Ingredients

4 boneless Skinless chicken breast halves
About 1 1/4 pounds
1/4 cups All-purpose white flour
1 teaspoons Salt
1/2 teaspoons Ground black pepper
1 tablespoons Olive oil
SAUCE***
L2 ounces fresh chunk pineapple
1/2 cups Orange juice -- approximately
1/2 teaspoons Cornstarch
1 tablespoons Brown sugar
1 habanero Chili pepper -- seeded and minced
Or scotch bonnet chili pepper
Or 2 jalapeno chilies
1/2 teaspoons Minced garlic
Or parsley

Directions

1
Pat chicken breasts dry and season lightly with salt and pepper. Dredge in flour, shaking off any excess.
2
Heat olive oil in a large skillet over medium-high heat. Cook chicken breasts for 5-7 minutes per side until golden brown and cooked through. Transfer to a plate and cover to keep warm.
3
Drain juice from fresh pineapple chunks into a small bowl. Add enough orange juice to make 3/4 cup total liquid. Whisk in cornstarch until smooth and set aside.
4
Reduce heat to medium-low. Add drained pineapple chunks and brown sugar to the same skillet used for chicken. Cook, stirring occasionally, for about 3 minutes until pineapple begins to caramelize slightly.
5
Add minced chili peppers and garlic to the skillet. Stir constantly for about 1 1/2 minutes until fragrant and garlic is just beginning to color.
6
Give the orange juice-cornstarch mixture another stir and pour it into the skillet. Stir constantly until the sauce comes to a simmer and thickens, about 4 minutes.
7
Remove from heat and stir in chopped fresh cilantro. Spoon the hot sauce over the chicken breasts and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 360.6kcal

% Daily Value *
Total Fat 8.4g13%
Saturated Fat 1.7g9%
Cholesterol 85.0mg29%
Sodium 4957.6mg207%
Total Carbohydrate 38.8g13%
Dietary Fiber 7.2g29%
Sugars 9.4g
Protein 36.5g73%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken, pineapple, habanero, spicy, sweet, glaze, orange, garlic, cilantro, pan-seared, weeknight, dinner, flour, brown-sugar, cornstarch, scotch-bonnet, jalapeno, main-course

Read it online: https://www.chefs-mate.com/recipe/chicken-breasts-with-pineapple-and-chili-sauce/