Pineapple and Apricot Skillet Chicken

Pineapple and Apricot Skillet Chicken

16
ALYSSAF1 0

"Tender chicken is paired with tangy pineapples and sweet apricots for a truly Caribbean taste. Serve over jasmine rice or couscous."
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Ingredients

45 m servings 375 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 375 kcal
  • 19%
  • Fat:
  • 10.1 g
  • 16%
  • Carbs:
  • 26.9g
  • 9%
  • Protein:
  • 27.2 g
  • 54%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 89 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Place the pineapple and its juice and the apricots into a blender or food processor, and puree until smooth.
  2. Heat olive oil in a large skillet over medium heat. Place the chicken into the skillet, and sprinkle with lemon juice. Cook until lightly browned on both sides, about 10 minutes.
  3. Stir the butter and orange zest into the skillet, then when the butter is melted, pour in the rum. Carefully light with a match, and let the mixture burn until the flame goes out. Stir in the blended pineapple and apricot mixture, brown sugar, onion powder, ginger, salt and pepper. Reduce heat to low, and simmer for 5 minutes. Add the red and yellow bell peppers, and simmer until the peppers are hot, but still crisp. Remove from heat, and serve.

Reviews

16
  1. 19 Ratings

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Most helpful positive review

The fruit mixture is to be added right before you add the rum. Oops!

Most helpful critical review

After we carefully lit the match and let the mixture burn as stated in the recipe, we couldn't figure out what to do with the pineapple and apricot mixture. The recipe never says what to do wit...

The fruit mixture is to be added right before you add the rum. Oops!

We thought this was phenominal! We used Captain Morgan Spiced Rum along with canned apricots because we could not find fresh ones locally this time of year. We served the dish over Jasmine Rice...

Great way to use up ripe apricots! I didn’t have chicken breasts so I used thighs. The cooking time was significantly increased. If you are going to use thighs or legs I would recommend grilli...

I loved this recipe- I used mango instead of apricot and used 1 jalapeno for a little hot- and what a great mix with the sweet----------yummie and thanks. Oh and I also used orange marmalade cuz...

This recipe was pretty good. Light and refreshing. But it was pretty bland. Needs some more spices.

I served this over plain white rice. My 2 year old son loved it. On the menu again soon.

I thought this recipe was excellent. My husband and I was a little nervous when we started and lit the rum but it was exciting and the chicken was great. I will make this again.

i used boneless skinless chicken thighs! this will be made a lot in our home!!

This was very good. I wuld make it again!