Recipe of the Week

Recipe of the Week
Sweet and Spicy Pineapple Chicken


 6 boneless, skinless, trimmed chicken breasts

16 oz. can of crushed pineapple, drained

2 Tbsp. dried thyme

2 tsp. allspice

1 ½ cayenne pepper

1 tsp. salt

½ tsp. pepper

2 Tbsp. olive oil

 Preheat oven to 350°F. With a sharp knife (boning works best), slice, at an angle, a 1 ½” pocket in each breast.  Be careful not to slice through the meat entirely.

 Spoon a tablespoon or two of the crushed pineapple into each pocket and press the seam closed.

 Mix the last six ingredients into a paste and rub it over the stuffed breasts.  Bake for 25-30 minutes.  Internal temperature should reach 165° F.

 Serves 6

 Wine Recommendation – Tassel Ridge WineryIowa Edelweiss

Recipe Categories

Appetizers 43 Articles

Breakfast 24 Articles

Desserts 61 Articles

Dinners 130 Articles

Drinks 37 Articles

Salads 19 Articles

Seasonal 20 Articles

Side Dishes 52 Articles

Snacks 21 Articles

Soups 17 Articles