Hawaiian Pineapple Chicken Breasts
Hawaiian Pineapple Chicken is one more way to pan-cook chicken breasts. It’s a very simple recipe, but simple is good whether you have the time or not. They cook fairly fast, and retain the wonderful flavor of the rub. They also take on a bit of crispy crust since our Hawaiian Pineapple Rub has some sugar in it, plus the pan cooking adds it’s own crust.
You can also use this same basic recipe with Pork Chops or Shrimp. They all take on the sweet pineapple flavor of the rub nicely. Just adjust the cooking time accordingly.
We like to serve our pan-roasted chicken with seasonal vegetables, such as roasted Brussels sprouts, asparagus, or maybe just some simple sauteed green beans plus wild rice or a pilaf.
Yield: 2 to 3 Servings
Slice the chicken breasts in half then cut each piece into 3 medallions, so you have 6 pieces. Pound each piece flat to about ½ inch thick. Be careful so you don’t tear the pieces. Transfer to a plate and sprinkle half the Hawaiian Pineapple Rub on both side of the chicken medallions. Rub into the pieces so it sticks better. Cover and refrigerate for an hour or two to allow the flavor to develop.
Heat a large non-stick skillet over medium heat. Add the butter or oil to the pan. When the butter has melted or the oil starts to shimmer, add the chicken to the pan. Sprinkle half of the remaining rub on the chicken. Let cook for a minute. Flip the chicken pieces, and sprinkle the rest of the seasoning on the pieces. Cover with a lid, turn down the heat to medium-low and cook for about 10 minutes. Flip over and cook for about another 10 minutes, or until the chicken of thoroughly cooked. Watch to make sure they don’t burn.
Remove from heat and keep warm until you serve them.