Modified our spiced chicken recipe to add fresh pineapple
Spiced Chicken: Serves 4
Put the oven rack in the middle of the oven, preheat the oven to 450 degrees
6 Skinless chicken breasts
In one bowl prepare:
- 4 teaspoons of Chili powder
- 1 teaspoon ground Cumin
- 1 teaspoon ground Coriander
- 1 teaspoon ground Pepper
- ½ teaspoon ground Cinnamon
- 1 ½ teaspoon Salt
Add 1 Tablespoon of high heat vegetable oil (I use canola oil) and mix in the spices. Rub this mixture over all the chicken breasts.
Cut up the pineapple into bite sized pieces. Here’s how I do it: Slice off the top and bottom of the pineapple, cut the peel off the remaining pineapple, then quarter it. Slice the core off of the 1/4, then cut the quarter into 2 or 3 parts lengthwise, then slice these parts into 1/3 inch chunks, place all the pineapple in the bowl.
Add 1-3 Tablespoon of oil to an ovenproof skillet and heat on moderately high temperature; brown 6 pieces of chicken for 3 minutes on each side.
When finished browning, turn off the stove and insert a thermometer into the largest piece of chicken. After the thermometer is inserted, pour the pineapple over the top of the chicken.
If you don’t have a thermometer Cook for 15-18 minutes, or to 165 degrees, remeber to set the alarm 🙂
I generally slice each chicken breast in half. Serve with pineapple and some pan juice.