Caribbean Pineapple Chicken

Revised 2017 Feb 16

2 servings


2 slices pineapple
1 chicken breast half, boned and skinned, and slightly flattened
1 tablespoon oil or appropriate fat
2 cloves garlic, sliced
2 tablespoons flour, all-purpose
1/4 cup water
1/4 cup honey
2 tablespoons soy sauce
juice of one half lime
1/4 teaspoon coconut extract
1/2 teaspoon Sriracha


Mix water, honey, soy sauce, lime juice, coconut extract and sriracha. Set aside.

In a nonstick skillet, sauté the pineapple in oil over medium heat until slightly browned. Set aside.

Briefly sauté the garlic in the remaining oil. Remove and add it to the honey mixture.

Cut each breast into 4 or 5 pieces. Dredge in flour until thoroughly coated.

In pan juices, sauté chicken over medium heat until browned (about two minutes). Turn and brown other side. Remove chicken from pan and set aside. Rinse or wipe pan.

Note: you don't need to cook the chicken in this step; you're just browning the flour coating so that it sticks to the chicken while it's simmering in the sauce.

Pour honey-soy mixture into pan. Cut the pineapple into bite sized chunks. Return it and the chicken to pan and simmer in honey mixture for 12-15 minutes over low heat. Turn chicken once during cooking being careful not to tear the coating.

Note: Make sure the sauce is only simmering. If the heat is too high, the mixture bubbles vigorously and burns, ruining the flavor of the dish. If necessary remove the chicken and bring the sauce briefly to a boil to thicken. Use leftover flour from dedging as required.

Serve over rice with snow peas or broccoli.

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