Name: Easy Sweet and Spicy Chicken
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 6 servings
Cuisine: North America, Mexican
Ingredients: 1 can (20 ounces) unsweetened pineapple chunks, undrained; 1-1/3 cups orange marmalade; 1 cup picante sauce; 1 teaspoon chili powder, divided; 1-1/4 pounds boneless skinless chicken breasts, cut into strips; 1 large green pepper, cut into 1-inch pieces; 1 medium onion, chopped; 1 tablespoon canola oil; Hot cooked rice; Minced fresh cilantro

Tangy pineapple and peppers, tender chicken and sweet marmalade make a delicious combo. The chili powder and picante sauce add zip. —Cassandra Corridon, Frederick, Maryland

Test Kitchen tips

The sauce is on the thin side, perfect for adding flavor to the rice.

If you'd like to use leftover cooked chicken, first saute the green pepper and onion. Add the chicken and sauce, and heat through.

TEST KITCHEN APPROVED

Easy Sweet and Spicy Chicken

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Yield:6 servings

Prep:15 min

Cook:5 min

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Ingredients

1 can (20 ounces) unsweetened pineapple chunks, undrained
1-1/3 cups orange marmalade
1 cup picante sauce
1 teaspoon chili powder, divided
1-1/4 pounds boneless skinless chicken breasts, cut into strips
1 large green pepper, cut into 1-inch pieces
1 medium onion, chopped
1 tablespoon canola oil
Hot cooked rice
Minced fresh cilantro

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Directions

In a bowl, combine the pineapple, marmalade, picante sauce and 1/2 teaspoon chili powder; set aside. Sprinkle remaining chili powder over chicken.

In a large skillet, saute the chicken, green pepper and onion in oil until chicken juices run clear. Reduce heat; add the pineapple mixture. Cook until heated through, 2-3 minutes. Serve with rice; garnish with cilantro.

Nutrition Facts

1 cup: 378 calories, 5g fat (1g saturated fat), 52mg cholesterol, 393mg sodium, 65g carbohydrate (57g sugars, 2g fiber), 21g protein.

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