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Recipes

Pineapple and Cardamom Chicken with Mint

By Amber Levinson of Rio de Janeiro Brazil

Recipe information

  • Yield

    Makes 4 Servings

Ingredients

1

teaspoon ground cardamom

3

/4 teaspoon salt

1

teaspoon (packed) finely grated lemon peel

4

skinless boneless chicken breast halves

4

tablespoons (1/2 stick) butter, divided

1

small onion, chopped

1

/2 large pineapple, peeled, cored, cut into 1/2-inch cubes (about 2 cups)

3

/4 cup low-salt chicken broth

1

/2 cup pineapple juice

1

/2 cup fresh mint leaves

Need to make a substitution?

Preparation

  1. Step 1

    Mix cardamom and salt in small bowl. Sprinkle seasoning mixture, lemon peel, and pepper on both sides of chicken.

    Step 2

    Melt 3 tablespoons butter in heavy large skillet over medium heat. Add onion and sauté until soft, about 4 minutes. Push onion to sides and add chicken to skillet. Sauté until brown on bottom, about 5 minutes. Turn chicken, sprinkle pineapple over, and sauté until chicken is cooked through, about 5 minutes longer. Add broth and pineapple juice and bring to boil over high heat. Transfer chicken to platter. Add remaining 1 tablespoon butter to sauce and boil until thick enough to coat spoon, scraping up browned bits, about 5 minutes. Add mint leaves and toss until wilted, about 1 minute. Spoon sauce over chicken.

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