Ingredients
1 can (20 ounces) pineapple chunks4 boneless skinless chicken breast halves (4 ounces each)1 teaspoon curry powder1 tablespoon canola oil1/2 cup chopped onion1/2 cup chopped green pepper1 bottle (18 ounces) honey barbecue sauceHot cooked rice
Preparation
Drain pineapple, reserving juice; set fruit and juice aside. Sprinkle chicken with curry powder. In a large skillet, brown chicken on both sides over medium-high heat in oil. Remove and keep warm.
In the same skillet, saute the onion, green pepper and pineapple until vegetables are tender and pineapple is golden brown. Stir in barbecue sauce and reserved pineapple juice. Return chicken to the pan. Cover and simmer for 15 minutes or until a thermometer reads 170°. Serve with rice.
