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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

462

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Servings

4

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
Directions
  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.