Pineapple Chicken
Serve this tangy chicken dish with brown rice. Add brightly colored vegetables for a tasty and simple meal!
- Yield
- 5 servings
- Serving size
- 1/5 of recipe
- Rating
- 4.11 of 5 (47 ratings)
Food groups
- Fruit: 1/2 cups
- Protein Foods: 5 1/2 ounces
Ingredients
- 2 1/2 pounds boneless skinless chicken breast
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 can (20 ounces) pineapple, crushed or chunks
- 2 us fluid ounces water
Directions
- Wash hands with soap and water.
- Coat frying pan with nonstick cooking spray and set heat to low.
- Once pan heats up, add chicken.
- Sprinkle with salt and pepper.
- Cook uncovered until chicken begins to brown, then add crushed pineapple and water.
- Cover chicken until chicken is tender.
- May serve over rice.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 301.22 |
| Total Fat | 5.53 g |
| Saturated Fat | 1.18 g |
| Monounsaturated Fat | 1 g |
| Polyunsaturated Fat | 1 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 150.13 mg |
| Carbohydrates | 13.87 g |
| Dietary Fiber | 0.92 g |
| Total Sugars | 12.81 g |
| Added Sugars included | 0 g |
| Protein | 46.77 g |
| Calcium | 29 mg |
| Potassium | 739 mg |
| Sodium | 196.73 mg |
| Copper | 0 mg |
| Iron | 1 mg |
| Magnesium | 64 mg |
| Phosphorus | 359 mg |
| Selenium | 47 mg |
| Zinc | 2 mg |
| Vitamin A | 16 mcg |
| Vitamin B6 | 1.4 mg |
| Vitamin B12 | 0.3 mcg |
| Vitamin C | 8 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 0 mcg |
| Folate | 16 mcg |
| Thiamin | 0.2 mg |
| Riboflavin | 0.4 mg |
| Niacin | 16 mg |
| Choline | 123 mg |
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Source
Recipe by: Pennsylvania Nutrition Education Network
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/pineapple-chicken. Federal works are public domain in the United States.