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Pineapple and Apricot Skillet Chicken
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Caribbean-inspired chicken with tangy pineapples and sweet apricots served 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 butter
  • 1 teaspoon orange zest
  • 0.5 cup dark rum
  • 0.25 cup brown sugar
  • 1 tablespoon onion powder
  • 0.5 teaspoon ground ginger
  • 1 pinch ground white pepper
  • salt to taste
  • 1 yellow bell pepper, chopped
  • 1 red bell pepper, chopped
Instructions:
  • Blend the pineapple with its juice and apricots in a blender or food processor until smooth.
  • In a large skillet over medium heat, warm olive oil. Add chicken, sprinkle with lemon juice, and cook until both sides are lightly browned, around 10 minutes.
  • Combine butter and orange zest in the skillet, and melt the butter. Stir in the rum, carefully ignite it with a match, and allow the flame to extinguish. Add the blended pineapple and apricot mixture, along with brown sugar, onion powder, ginger, salt, and pepper. Reduce heat to low, simmer for 5 minutes. Mix in red and yellow bell peppers, simmer until heated through but still crisp. Remove from heat before serving.

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