Caribbean Pineapple Chicken

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Caribbean Pineapple Chicken

8 slices of pineapple

4 boneless skinless chicken breast halves, slightly pounded

1/4 cup vegetable oil

4 cloves garlic

1/2 cup flour

1 cup water

3/4 cup honey

1/2 cup soy sauce

juice of one lime

1 tsp. coconut

pinch of ground red pepper

minced cilantro

crushed red pepper

Mix water, honey, soy sauce, lime juice, coconut extract and red pepper. Set aside. Cut pineapple slices in half. In a nonstick skillet, sauté in oil over medium heat until slightly browned. Set aside. Rub chicken breasts with garlic. Dredge in flour until thoroughly coated. In the pan juices, sauté the chicken over medium heat until browned (about two minutes). Turn and brown other side. Remove chicken from pan and set aside. Rinse or wipe pan.

Pour honey-soy mixture into pan. Return chicken to pan and simmer in honey mixture for 12-15 minutes over low heat. Turn chicken once during cooking being careful not to tear the coating. Serve over Caribbean rice. Serve with snow peas or broccoli, arranged decoratively with pineapple. Garnish with a sprinkle of cilantro and crushed red pepper, if desired