Submitted by: Luisa Esposito
Prep Time: 10 Minutes
Cook Time: 30 Minutes
This Hawayane chicken is simple to make and delicious to eat in a Summer day...chicken breast are partially golden brown in a big skillet at hight temperature until gold. I use yellow, orange and red peppers and half of a pineapple and its juice for this taste and filling meal.
Heat the olive olive with garlick and onion. When is very hot plced the chicken previouly washed and prepared by sligtly covering them with oatmeal organic powder. Fry them until golden brown by both sides. Add the sweet red pepper and the jalapeno peper cut in big pieces witout the seeds and the grated ginger for taste about 10 min. Remove chicken from frying pan and set aside. Meanwhile in the same frying pan add the red,orange and yellow peppers cut in in big pieces of 4 without the seeds, add the pineapple previously peeled and cut in slices cut in halves and have them cooked for at least 5 minutes depending in how you like them cooked. To add more juice to the peppers and pineapple use the pineapple peelings with 2 cups of water in a small pan and have that simmer while you preparing the chicken add the peeling juice to the peppers and pineapple and carefully place the chicken breasts set aside to the fryng pan together for final 10 minutes cook at low heat and covered to get all the ingredients flavors together. Its so easy to make and the pineapple with red sweet pepper make it especially tasty. Serve this chicken hawayane and garnich with the remaining of the fresh pineapple. Enjoy the beautifull colors and summery flavors of pineapple and peppers. Serve with love...
Coach's Note: You may want to cook with coconut oil instead if you're going to be cooking at a high heat. No fat will need to be counted then. Also, protein servings are based on 4-ounce chicken breasts.