Ingredients
1 can (20 ounces) unsweetened pineapple chunks, undrained1-1/3 cups orange marmalade1 cup picante sauce1 teaspoon chili powder, divided1-1/4 pounds boneless skinless chicken breasts, cut into strips1 large green pepper, cut into 1-inch pieces1 medium onion, chopped1 tablespoon canola oilHot cooked riceMinced fresh cilantro
Preparation
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.
