Ginger Chicken with Pineapple and Red Pepper


  • 1 lb boneless, skinless chicken breasts
  • 2 tbs olive oil
  • 2 cloves garlic
  • 1 red bell pepper, cut into strips
  • 1 orange or yellow bell pepper, cut into strips
  • 1 (8 oz) can of pineapple chunks in juice, un-drained
  • 1/2 cup picante sauce
  • 4 tbs fresh ginger grated
  • 1/4 cup cilantro, chopped
  • kosher salt and black pepper to taste
Boneless skinless chicken breasts are lightly sauteed and served with picante sauce, pineapple, bell peppers and fresh ginger.

  • Season chicken breasts with salt and pepper.
  • Heat oil in a large skillet over medium heat.
  • Add the chicken and cook for about 5 minutes on each side or until cooked through and lightly browned on both sides.
  • Remove chicken and keep warm.
  • To the same pan add the bell pepper strips, pineapple, ginger, picante sauce and cilantro and saute for about 5 minutes or until the peppers are tender.
  • Season with a little salt and pepper.
  • Return chicken to skillet and heat through.

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