Cuban Chicken with Pineapple
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Cuban Chicken with Pineapple
YIELD Makes 6 servings
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INGREDIENTS
| 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 |
PREPARATION:
- Combine salt, black pepper, oregano and lime peel in small bowl. Drizzle lime juice over chicken; sprinkle with seasoning mixture.
- 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.
- 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.
- Pour onion mixture over chicken in baking dish. Cover and bake 20 minutes.
- 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.
This recipe appears in:
Island
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 |