Description
Tangy pineapple and peppers, tender chicken and sweet marmalade make a delicious combo. The chili powder and picante sauce add zip.
Ingredients
- 1 can (20 ounces) unsweetened pineapple chunks, undrained
- 1-1/3 cups orange marmalade
- 1 cup picante sauce
- 1 teaspoon chili powder, divided
- 1-1/4 pounds boneless skinless chicken breasts, cut into strips
- 1 large green pepper, cut into 1-inch pieces
- 1 medium onion, chopped
- 1 tablespoon canola oil
- hot cooked rice
- minced fresh cilantro
Directions
- In a bowl, combine the pineapple, marmalade, picante sauce and 1/2 teaspoon chili powder; set aside. Sprinkle remaining chili powder over chicken.
- In a large skillet, saute the chicken, green pepper and onion in oil until chicken juices run clear. Reduce heat; add the pineapple mixture. Cook until heated through, 2-3 minutes. Serve with rice; garnish with cilantro.
