• 6servings
  • 262calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, C, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 teaspoon salt

  2. 1/4 teaspoon black pepper

  3. 1/4 teaspoon dried oregano leaves, crushed

  4. Juice and grated peel of 1 lime

  5. 6 boneless skinless chicken breast halves

  6. 1 tablespoon olive oil, divided

  7. 1 medium onion, chopped

  8. 2 cloves garlic, minced

  9. 2 jalapeño peppers,* seeded and chopped

  10. 2 cups chopped, seeded, peeled ripe tomatoes

  11. 1 cup reduced-sodium chicken broth

  12. 1/3 cup raisins

  13. 1 bay leaf

  14. 2 cups fresh pineapple chunks

  15. 1/4 cup rum

Instructions Jump to Ingredients ↑

  1. Combine salt, black pepper, oregano and lime peel in small bowl. Drizzle lime juice over chicken; sprinkle with seasoning mixture.

  2. Heat 1-1/2 teaspoons oil in large heavy skillet over medium-high heat. Add chicken; cover and cook about 10 minutes or until chicken is lightly browned on both sides. Transfer chicken to shallow baking dish with cover; arrange in single layer.

  3. Preheat oven to 350°F. Heat remaining 1-1/2 teaspoons oil in skillet. Add onion, garlic and jalapeños; cover and cook over medium heat about 5 minutes or until onion is tender, stirring occasionally. Stir in tomatoes, chicken broth, raisins and bay leaf; cook 5 minutes .

  4. Pour onion mixture over chicken in baking dish. Cover and bake 20 minutes .

  5. Meanwhile, combine pineapple and rum in small saucepan; cook over medium-high heat until most of liquid is evaporated. Uncover and spoon mixture over chicken; bake, uncovered, 10 minutes more. Garnish, if desired.


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