Pineapple and Apricot Skillet Chicken Recipe - Allrecipes.com
Pineapple and Apricot Skillet Chicken Recipe
  • READY IN 45 mins

Pineapple and Apricot Skillet Chicken

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    45 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Aug 22, 2004

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

 
Most Helpful Critical Review
Jun 02, 2004

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 with that mixture.

 

19 Ratings

Jul 01, 2006

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 grilling the chicken first. Also I didn’t use rum but the sauce tasted great!

 
Apr 22, 2006

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 and the results were really delicious. I can't wait to make it again. Thanks so much for making this unique and very enjoyable recipe available!

 
Aug 16, 2005

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 I didn't have fresh orange for zest--------

 
Jul 03, 2006

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

 
Apr 23, 2007

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

 
Jun 23, 2006

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.

 

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Nutrition

  • Calories
  • 375 kcal
  • 19%
  • Carbohydrates
  • 26.9 g
  • 9%
  • Cholesterol
  • 80 mg
  • 27%
  • Fat
  • 10.1 g
  • 16%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 27.2 g
  • 54%
  • Sodium
  • 186 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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