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Cuban Chicken with Pineapple

Cuban Chicken with Pineapple

Cuban Chicken with Pineapple


Makes 6 servings


1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried oregano leaves, crushed
Juice and grated peel of 1 lime
6 boneless skinless chicken breast halves
1 tablespoon olive oil, divided
1 medium onion, chopped
2 cloves garlic, minced
2 jalapeño peppers,* seeded and chopped
2 cups chopped, seeded, peeled ripe tomatoes
1 cup reduced-sodium chicken broth
1/3 cup raisins
1 bay leaf
2 cups fresh pineapple chunks
1/4 cup rum

*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.


  1. Combine salt, black pepper, oregano and lime peel in small bowl. Drizzle lime juice over chicken; sprinkle with seasoning mixture.
  2. Heat 1-1/2 teaspoons oil in large heavy skillet over medium-high heat. Add chicken; cover and cook about 10 minutes or until chicken is lightly browned on both sides. Transfer chicken to shallow baking dish with cover; arrange in single layer.
  3. Preheat oven to 350°F. Heat remaining 1-1/2 teaspoons oil in skillet. Add onion, garlic and jalapeños; cover and cook over medium heat about 5 minutes or until onion is tender, stirring occasionally. Stir in tomatoes, chicken broth, raisins and bay leaf; cook 5 minutes.
  4. Pour onion mixture over chicken in baking dish. Cover and bake 20 minutes.
  5. Meanwhile, combine pineapple and rum in small saucepan; cook over medium-high heat until most of liquid is evaporated. Uncover and spoon mixture over chicken; bake, uncovered, 10 minutes more. Garnish, if desired.

Nutritional Information

Sodium 166 mg
Protein 28 g
Fiber 2 g
Carbohydrate 19 g
Cholesterol 73 mg
Saturated Fat 1 g
Total Fat 6 g
Calories from Fat 20 %
Calories 262

Dietary Exchange

Meat 3
Vegetable 1
Fruit 1

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