Prep Time

30 min

Total Time

30 min

Calories per serving




Ingredients (13)
  • 1 can (20 oz) DOLE® Pineapple Slices
  • salt, to taste
  • 6 boneless, skinless chicken breast halves
  • 2 tablespoons all-purpose flour
  • 2 teaspoons chili powder
  • 2 teaspoons garlic powder
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon vegetable oil
  • 1-1/2 teaspoons instant chicken bouillon granules
  • 2/3 cup dried apricot halves, halved
  • 1/3 cup DOLE Seedless Raisins
  • 4 DOLE Green Onion, thinly sliced
  • 3 cups hot cooked brown rice
  1. Drain pineapple, reserve juice.
  2. Salt chicken. Combine flour, chili powder, garlic powder and cinnamon. Toss chicken in flour mixture. In nonstick skillet, brown chicken well on both sides in oil.
  3. Dissolve bouillon and remaining flour mixture in reserved pineapple juice.
  4. Sprinkle apricots, raisins and green onions over chicken. Add pineapple juice mixture to skillet. Cook, stirring, until sauce boils and thickens. Cover, simmer 3 minutes longer.
  5. Arrange pineapple over chicken. Spoon sauce over pineapple. Cover, cook until pineapple is heated through. Spoon chicken and fruit over rice.

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