Cancun Chicken

1. 1

   Twist crown from pineapple.

2. 2

   Cut pine3apple in half lengthwise.

3. 3

   Refrigerate half for another use, such as pasta salad.

4. 4

   Cut fruit from shell with a knife.

5. 5

   Cut fruit crosswise into 6 slices.

6. 6

   Pound chicken into 1/2 thickness.

7. 7

   Sprinkle with salt and pepper to taste.

8. 8

   Combine cumin, oregano, and cloves in a cup.

9. 9

   Sprinkle over chicken.

10. 10

    In an 8 inch skillet saute pineapple in hot oil over medium high heat for about a minute.

11. 11

    Remove from skillet.

12. 12

    In same skillet saute chicken in pan juices.

13. 13

    Reduce heat.

14. 14

    Cover and simmer about 2 minutes or till juices run clear.

15. 15

    Blend pineapple juice, lime juice, and cornstarch in a cup.

16. 16

    Pour into same skillet.

17. 17

    Stir until sauce boils and is thickened.

18. 18

    Stir in cilantro.

19. 19

    Serve sauce over chicken and pineapple.

* Per serving · 4 servings · Values may vary.

No additional tips available.