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In Bill's Kitchen
(Mostly) healthy recipes with a lot of spice and a little snark...
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PINEAPPLE CHICKEN

PINEAPPLE CHICKEN









Pineapple Chicken
with Red Bell Pepper and Bacon

Ingredients:

4-6 chicken breasts

1 red onion, sliced

2 cups fresh pineapple, cut into chunks

1 red bell pepper, cut into strips

4 rashers cooked bacon, crispy and crumbled (about 2 ounces)

1 Tablespoon fresh grated ginger

2 Tablespoons olive oil

1 Tablespoon flour

2 teaspoons chili powder

2 teaspoons cinnamon

1 1/2 teaspoons kosher salt

1 teaspoon cumin

1 teaspoon ground black pepper

1⁄2 teaspoon cayenne


Directions:

Saute onion in 2 Tablespoons of olive oil in sautè pan or deep skillet.

Add pineapple and red pepper. Cook until softened.

Add ginger and bacon to the pan and cook for just 30 seconds or so until the aroma blossoms.

Set the pineapple mixture aside.

Combine the flour, chili powder, cinnamon, salt, pepper, and cayenne.

Rub on breasts, coating well. The chicken breasts, you dirty-minded creep. Leave your wife alone.

Cook 3 minutes per side, until browned.

Add the pineapple mixture back to the skillet.

Cover and simmer for 3 minutes. Turn breasts over and cook 3 minutes more. The chicken breasts. Jeez.


Notes:

This goes really well with Roasted Potatoes and steamed broccoli.

2 cups of pineapple is about 1 whole pineapple minus the bits I eat while I cut it up.

Pre-cooking the bacon helps cut down on the fat, but you can always sautè the bacon in the pan before you cook the onions. Just use the bacon fat instead of the olive oil. Then go ask a doctor why your last artery is totally clogged up.

You know, cayenne pepper is fine, but if you really want to kick it up a notch, use habañero powder. Be careful though. Habañero is ten times hotter on the Scoville scale. But yum.
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