Chicken Breast with Pineapple

"A wonderful chicken recipe from when we lived in Hawaii. You can serve it with white rice. It is colourful and easy to make for a weekday supper."
 
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photo by Derf2440 photo by Derf2440
photo by Derf2440
photo by Derf2440 photo by Derf2440
Ready In:
45mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • Place the butter in a pan over medium heat.
  • When the butter is hot add the chicken breasts.
  • Season with salt and pepper.
  • Cover and cook for 4 minutes.
  • Turn the chicken, season to taste again and cook for another 4 minutes.
  • Keep repeating this operation until the chicken breasts have been cooked for 16-20 minute depending on their size.
  • Remove the chicken breasts and place them on a serving platter.
  • Cover and place in a 150 degree F oven to keep warm.
  • Add the celery, the pineapple slices and the red pepper to your frying pan.
  • Season to taste, then cook for 2-3 minutes.
  • Then add the chicken stock and cook for another 2 minutes.
  • Remove the chicken breasts from the oven and serve with the sauce and the vegetables.
  • Add 3 tablespoons of Tia Maria to the pan, flambe and pour over the chicken breasts.

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Reviews

  1. Found this wonderful recipe looking for a way to use up a fresh pineapple, very delicious! I cut it back to two servings with two half chicken breasts, skinless and boneless. They browned perfectly in the butter, I added some snap peas to the other veggies with a jalepino pepper. I didn't have any Tia Maria but I did have some Kahlua which added a wonderful richness to the recipe. (Guess I wasn't quick enough to flambe it, couldn't get it to light but the taste was marvelous!) We will be doing this one again, thanks for sharing it!!
     
  2. This tasted great. It was easy. We had to do quite a few substitutions which shows the flexibility of this recipe. We substituted coffee liquer for tia maria and onions for red peppers, and we added sun dried tomatos. The glaze from the liquer was very flavorful. Thanks for posting this recipe!
     
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Tweaks

  1. This tasted great. It was easy. We had to do quite a few substitutions which shows the flexibility of this recipe. We substituted coffee liquer for tia maria and onions for red peppers, and we added sun dried tomatos. The glaze from the liquer was very flavorful. Thanks for posting this recipe!
     

RECIPE SUBMITTED BY

<p>I'm Danish-Canadian! I immigrated to Canada in 1968 and lived in B.C. until 1979, then we had the wonderful opportunity to live in Hawaii for almost 3 years. We moved to Southern Ontario in 1982. Of profession, I'm a Doctor of Human Biochemistry, specializing in Nutrition, a Doctor of Homeopathic Medicine, and a Registered Nutrition Consultant Practitioner, I have my own full time practice. <br />My passion is cooking! I have tested and tried over 10.000 recipes over the last 30 years on my beloved husband who is now residing in a Long Term Facility with Dementia, so I have to make meals for one, healthy and simple. />My pet peeve is too much garlic in a creamy rich sauce. <br />My favourite cookbook is the one I have made myself over the past 40 years. <br />My interests are knitting Scandinavian socks, sweaters, reading. If I had a month off I would visit our adult children and 4 year old Granddaughter, who resides in British Columbia and Florida, and cook them their favorite meals.</p>
 
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