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Ingredients Jump to Instructions ↓

  1. 2 Boneless skinless chicken breasts - split Salt - as desired

  2. 2 tablespoons 30ml Vegetable oil

  3. 1 1/2 cups 355ml Red pepper - julienne

  4. 1 1/2 cups 355ml Green pepper - julienne

  5. 8 oz 227g Juice pack pineapple chunks - - (1 can), undrained

  6. 1/2 cup 118ml Pace picante sauce

  7. 2 tablespoons 30ml Chopped fresh cilantro or parsley

  8. 2 teaspoons 10ml Shredded fresh ginger - to

  9. 3 teaspoons (or 3/4 to 1 teaspoon ground ginger)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Lightly salt chicken. Cook in oil over medium heat until lightly browned and cooked through, about 5 minutes. Remove and reserve. Add peppers, pineapple, picante sauce, cilantro, and ginger to skillet; cook, stirring frequently, 5 to 7 minutes or until peppers are tender and sauce is thickened. Return chicken to skillet; heat through. This recipe serves 4.

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