Tuesday, October 11, 2011

Caribbean Tangy Pineapple Chicken

Tangy, Tender, Sweet, Savory.....What more can I say about this fabulous Caribbean Tangy Pineapple Chicken Recipe I cooked last night. It is a yummy mixture of chicken, pineapple, bell peppers, and the sauce is a mixture of soy, lime, coconut, and honey flavors.

The entire family loved this recipe!

Here's what you will need:

4-6 boneless skinless chicken breasts (lightly pounded)
8 halved pineapple slices or two cans of pineapple chunks
1-2 chopped up bell peppers
1/2 cup all purpose flour
1/2 -1 cup of soy sauce (to taste)
Ground Red Pepper (to taste, depending on how spicy you want it)
Minced Cilantro
Crushed Red Pepper
4 cloves of garlic or garlic powder, to taste
1/4 cup vegetable oil
1 cup water
1 lime (juice only)
1 Tbsp Coconut Extract
3/4 cup honey

First, cut up the bell peppers.

Next, mix the honey, water, lime juice, coconut, red pepper, and soy sauce in a bowl and set aside.

Saute' the pineapple or pineapple chunks in oil over medium heat until slightly browned and set aside.

Next, rub the chicken breasts with garlic and dredge them in flour until well coated.

Saute the chicken in the leftover pineapple pan juices until browned (about 2-4 minutes on each side).

Next, pour in the honey mixture and the bell peppers to the pan with the chicken.

Simmer for 12-15 minutes until the mixture turns into a glaze.

Make sure you turn the chicken at least once.

Garnish with cilantro and crushed red pepper.

You can also serve it over rice.

A few tips to cook this recipe:
When you cook the chicken, it doesn't have to be done when you're browning it. This is just to brown the flour coating.
Never bring the recipe to a full boil, or it may burn and not turn out right.

Happy Cooking!