Cancun Chicken

A chicken dish with Mexican flavor.

Photo of Cancun Chicken


2 boneless, skinless chicken breast halves
1/2 teaspoon ground cumin
1/2 teaspoon oregano, crumbled
1/4 teaspoon ground cloves
1 to 1-1/2 tablespoons olive oil
4 slices DOLE® Pineapple Slices, drained, juice reserved
1 tablespoon lime juice
1/2 teaspoon cornstarch
1 teaspoon fresh cilantro, minced


  1. Pound chicken to 1/2 inch thickness.  Sprinkle with salt and pepper.  Combine cumin, oregano and cloves.  Sprinkle over chicken.
  2. Heat olive oil in skillet over medium. Lightly saute pineapple about 1 minute. Remove from skillet.  Brown chicken in pan juices.  Cover, simmer 2 to 4 minutes until done.  Transfer to serving plate.
  3. Combine 1/3 cup reserved pineapple juice, lime juice and cornstarch in a small bowl.  Whisk well and pour into skillet.  Cook, stirring, until sauce boils and thickens.  Stir in cilantro.  Serve sauce over chicken and pineapple.
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