Chicken Breast with Pineapple and Jalepenos

contributed by Marcia Curtis Bailey

4 boneless skinless chicken breasts (not too thick)

1 T. olive oil

1 T. butter

12 oz. package of fresh pineapple chunks (Canned in juice would work too)

…3/4 c. pineapple juice (Supplement with orange juice if you don’t have enough pineapple juice.)

1/2 t. cornstarch

1 T. brown sugar

2  jalapeno chilies seeded and minced ( I leave the seeds in cause we like it hot! Take out the seeds if you like it on the mild side.)

2 cloves minced garlic

2 T. chopped cilantro

In a skillet over medium-high, heat the oil and butter. Add the chicken and cook until well browned on both sides and no longer pink in the middle about 4 minutes per side. Transfer the chicken to a plate and keep warm. While the chicken is cooking, drain the pineapple juice into a measuring cup and add enough orange juice to make 3/4 cup. Stir the cornstarch into the juice  and set aside. In the same skillet over medium-low add pineapple and brown sugar Cook stiring until the pineapple begins to brown 3 to 4 minutes. Add the chilies and garlic and stir until the garlic begins to color 1 to 2 minutes. Stir in the juice. Bring the sauce to a simmer and cook until thickened and slightly reduced 4 to 5 minutes. Stir in the cilantro. Return chicken to the pan if needed to heat up. Spoon pineapple and sauce over chicken and serve.

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