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Prep Time

Prep Time

25 min

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Total Time

40 min

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Calories per serving


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Ingredients (13)
  • 3 cups frozen DOLE Pineapple Chunks
  • 2 teaspoons margarine
  • 1 teaspoon onion powder
  • 1/4 cup fresh basil leaves
  • 1/2 teaspoon ground black pepper
  • 2 oranges, peeled, sliced
  • 4 boneless, skinless chicken breast halves
  • 1 teaspoon vegetable oil
  • 1 small red bell pepper, seeded, thinly sliced
  • 1/2 cup frozen DOLE Pineapple Orange Juice concentrate, thawed
  • 1/2 cup white wine
  • 2 tablespoons Dijon mustard
  • 2 teaspoons cornstarch
  1. 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. Sauté red pepper in same pan. Combine juice concentrate, wine, mustard, cornstarch and onion powder; stir until blended. Add to pan. Cook, stirring, until sauce boils and thickens. Add chicken, basil and black pepper to sauce. Spoon sauce over. Add oranges; heat through. Serve with pineapple.