Basil-Orange Pineapple Chicken

Course : Chicken
Serves: 4
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1 medium pineapple -- medium dole fresh
1 teaspoon margarine
4 medium skinless boneless chicken breast halves
1 teaspoon salt -- to taste
1 teaspoon vegetable oil
1 small red bell pepper -- seeded, thinly sliced dole
1/2 cup frozen dole pineapple orange juice concentrate -- thawed
1/2 cup white wine
2 tablespoons Dijon mustard
1 teaspoon onion powder
1/2 teaspoon cornstarch
1/2 cup fresh basil leaf -- minced
1/2 teaspoon black pepper
2 medium orange -- peeled, sliced dole

Preparation / Directions:

1. Twist crown from pineapple. Cut pineapple in half lengthwise. Refrigerate half for another use. Cut fruit from shell, then crosswise into thin slices. In nonstick skillet, saute pineapple in margarine until lightly browned. Remove. 2. Pound chicken lightly until even thickness. Season with salt. Brown chicken in oil. Cover, simmer 6 minutes. Remove. 3. Saute red pepper in same pan. Combine juice concentrate, wine, mustard, onion powder and cornstarch; stir until blended. Add to pan. Cook, stirring, until sauce boils and thickens. 4. Add chicken, basil and black pepper to sauce. Spoon sauce over. Add oranges; heat through. Serve with pineapple.


Nutritional Information:

275 Calories (kcal); 5g Total Fat; (15% calories from fat); 29g Protein; 26g Carbohydrate; 68mg Cholesterol; 185mg Sodium

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