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Prep Time

Prep Time

15 min

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Total Time

25 min

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Calories per serving


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Ingredients (9)
  • 1 can (8 oz.) DOLE® Pineapple Slices, drained, juice reserved
  • 2 boneless, skinless chicken breast halves
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon oregano, crumbled
  • 1/4 teaspoon ground cloves
  • 1 to 1-1/2 tbsp. olive oil
  • 1 tbsp. lime juice
  • 1/2 teaspoon cornstarch
  • 1 tsp. fresh cilantro, minced
  1. Pound chicken to 1/2 inch thickness.  Sprinkle with salt and pepper.  Combine cumin, oregano and cloves.  Sprinkle over chicken.
  2. Heat olive oil in skillet over medium. Lightly saute pineapple about 1 minute. Remove from skillet.  Brown chicken in pan juices.  Cover, simmer 2 to 4 minutes until done.  Transfer to serving plate.
  3. Combine reserved pineapple juice, lime juice and cornstarch in a small bowl.  Whisk well and pour into skillet.  Cook, stirring, until sauce boils and thickens.  Stir in cilantro.  Serve sauce over chicken and pineapple