Pineapple Apricot Skillet Chicken: A Taste of the Caribbean

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
• 0.5 cup dark rum
• 0.25 cup brown sugar
• 1 tablespoon onion powder
• 0.5 teaspoon ground ginger
• 1 pinch ground white pepper
• salt to taste
• 1 yellow bell pepper, chopped
• 1 red bell pepper, chopped

Instructions

1. Combine the pineapple (including its juice) and apricots in a blender or food processor. Puree until you achieve a smooth consistency.
2. Heat olive oil in a large skillet over medium heat. Add the chicken to the skillet, and sprinkle with lemon juice. Cook the chicken until it's lightly browned on both sides, approximately 10 minutes.
3. Stir in the butter and orange zest into the skillet. Once the butter is melted, carefully pour in the rum. Use a match to carefully ignite the rum, allowing the mixture to burn until the flame naturally extinguishes. Stir in the pureed pineapple and apricot mixture, brown sugar, onion powder, ginger, salt, and pepper. Reduce the heat to low, and simmer for 5 minutes. Add the red and yellow bell peppers, and simmer until the peppers are heated through but still retain a crisp texture. Remove from heat, and serve immediately.

Nutrition

• Calories: 375 kcal
• Fat Content: 10 g
• Fiber Content: 1 g
• Sugar Content: 24 g
• Sodium Content: 89 mg
• Protein Content: 27 g
• Cholesterol Content: 80 mg
• Carbohydrate Content: 27 g
• Saturated Fat Content: 3 g
• Unsaturated Fat Content: 0 g