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Easy Sweet and Spicy Chicken

Tangy pineapple and peppers, tender chicken and sweet marmalade make a delicious combo. The chili powder and picante sauce add zip. —Cassandra Corridon, Frederick, Maryland
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    6 servings


  • 1 can (20 ounces) unsweetened pineapple chunks, undrained
  • 1-1/3 cups orange marmalade
  • 1 cup picante sauce
  • 1 teaspoon chili powder, divided
  • 1-1/4 pounds boneless skinless chicken breasts, cut into strips
  • 1 large green pepper, cut into 1-inch pieces
  • 1 medium onion, chopped
  • 1 tablespoon canola oil
  • Hot cooked rice
  • Minced fresh cilantro


  • In a bowl, combine the pineapple, marmalade, picante sauce and 1/2 teaspoon chili powder; set aside. Sprinkle remaining chili powder over chicken.
  • In a large skillet, saute the chicken, green pepper and onion in oil until chicken juices run clear. Reduce heat; add the pineapple mixture. Cook until heated through, 2-3 minutes. Serve with rice; garnish with cilantro.

Test Kitchen tips
  • The sauce is on the thin side, perfect for adding flavor to the rice.
  • If you'd like to use leftover cooked chicken, first saute the green pepper and onion. Add the chicken and sauce, and heat through.
  • Nutrition Facts
    1 cup: 378 calories, 5g fat (1g saturated fat), 52mg cholesterol, 393mg sodium, 65g carbohydrate (57g sugars, 2g fiber), 21g protein.

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