Prep Time

40 min

Total Time

40 min

Calories per serving




Ingredients (9)
  • 1 can (20 oz) DOLE® Pineapple Slices
  • 6 boneless chicken breast halves
  • 2 tablespoons margarine
  • 1 garlic clove(s), finely chopped
  • 1/2 teaspoon dried rosemary, crushed
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup water
  • 2 teaspoons cornstarch
  • 1/4 cup DOLE Green Onions, chopped
  1. Drain pineapple slices; reserve juice.
  2. Cook chicken in hot margarine, over medium heat, in large skillet until browned. Stir in garlic and continue cooking for 2 minutes. Stir in reserved juice, rosemary and pepper. Cover; reduce heat to low and cook 30 minutes or until no longer pink in center. Remove chicken to serving platter.
  3. Combine water and cornstarch in small cup or bowl; stir into pan juices. Cook until mixture boils and thickens. Add pineapple slices and onion; heat through. Spoon sauce over chicken. Serve with dried Asian noodles and green beans, if desired. Garnish with green onion curl, if desired.

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