Pineapple and Apricot Skillet Chicken

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

Pineapple And Apricot Skillet Chicken Ingredients

• 2 fresh apricots, pitted and diced

• 1 (8 ounce) can crushed pineapple, with juice

• 1 tablespoon olive oil

• 4 skinless, boneless chicken breast halves

• 1 tablespoon lemon juice

• 1 tablespoon butter

• 1 teaspoon orange zest

• cup dark rum

• cup brown sugar

• 1 tablespoon onion powder

• teaspoon ground ginger

• 1 pinch ground white pepper

• salt to taste

• 1 yellow bell pepper, chopped

• 1 red bell pepper, chopped

How to Make Pineapple And Apricot Skillet Chicken

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.

Pineapple And Apricot Skillet Chicken Nutritions

• Calories: 374.9 calories

• Carbohydrate: 26.9 g

• Cholesterol: 79.6 mg

• Fat: 10.1 g

• Fiber: 1.1 g

• Protein: 27.2 g

• SaturatedFat: 3.3 g

• ServingSize:

• Sodium: 88.9 mg

• Sugar: 23.8 g

• TransFat:

• UnsaturatedFat:

Pineapple And Apricot Skillet Chicken Reviews

• 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 cant wait to make it again. Thanks so much for making this unique and very enjoyable recipe available

• Great way to use up ripe apricots I didnt 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 didnt use rum but the sauce tasted great

• 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 didnt have fresh orange for zest--------

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

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

• After we carefully lit the match and let the mixture burn as stated in the recipe, we couldnt figure out what to do with the pineapple and apricot mixture. The recipe never says what to do with that mixture.

• This was very good. I wuld make it again

• I really enjoyed this- I used chicken tenders because they were on sale, and I think it helped with cooking time anyway. Also, my grocery store did not have any fresh apricots, so I took some dried and plumped them up in about 1/2 c of chicken broth and used that in the recipe. It was great over rice- my husband was skeptical of the consistency but he gobbled it up. Thanks for sharing

• We thought this was good, but it could use a little something else. It could use something crunchy to add a little texture. It was good enough to inspire us to try it again, with a few changes. It reminded us of the food we had in Costa Rica

• I used boneless skinless chicken thighs this will be made a lot in our home

• This just didnt have the right consistancy for me, even thought the fire was cool, I took 2 bites and didnt eat the rest. It needs to be sweeter next time...

• Overall, I didnt like this recipe. I thought the sauce was the consistency of baby food which turned me off from the beginning. Texture aside, the flavor was OK, maybe a little too sweet for dinner. Id leave out the sugar; theres plenty of sweetness in the fruit. I also added some garlic powder. I did cut up the chicken first, then removed it from the pan while I added everything else and brought it up to a simmer, then added it back.

• I chopped pinapple and unsulfered apricots in the Vita Mix. Sure was good

• No changes, except that I used chicken thighs, not breasts. Delicious. My wife says "you can keep this one..."

• I rated this 3 stars, though my spouse said 4. I used Captain Morgan spiced rum though could not taste any of the rum flavor in the dish. I wouldnt use the word "bland", but agree that the dish needs a little something else. I think my orange zest came through more bitter than typical, which may be why I didnt like it as much. If we make this again, I will certainly use a very fresh orange (or orange juice?) and check these reviews again to see how others have altered the recipe. Oh, and the bell pepper I had was on the larger side, so I felt that one was plenty.

• Loved it I did make modifications...as I had fresh pineapple and canned peaches. Still delish Would make this again

• Phenomenal. I used canned apricots with the syrup and fresh pineapple. I also browned the chicken in Caribbean jerk seasoning. At the end I added green onions and cilantro when o added the peppers Phenomenal meal Great paired with fried plantains & grilled pineapple

• We enjoyed this recipe but it needs more sauce and more spice.