Avast! This tropical-themed take on chicken and vegetables is fun, fresh, and filling.
The following recipe was provided by a competitor from Food Network’s Family Cook Off. This recipe has not been tested. If you have made this recipe, make a comment or rate it now.
ingredients
Pirate's Potluck
Asparagus and Red Pepper with
directions
Cut the top off of the pineapple. Cut pineapple in half lengthwise and remove core. Remove shell and cut fruit crosswise into slices, reserving 9 slices for the recipe.
In a large skillet, sauté pineapple in half of the oil over medium high heat until slightly browned. Plate the pineapple.
Rub both sides of each chicken breast with a clove of crushed garlic and sprinkle with flour.
In the same skillet, sauté the chicken in the remaining oil, covered, over med-high heat until browned. Turn once.
Mix water, pineapple juice, honey, soy sauce, lime juice, coconut extract and hot sauce in a glass and pour into skillet.
Cover and simmer for 12 minutes or until chicken is tender. Remove chicken and arrange on plates.
Reduce sauce and spoon over chicken breasts. Top chicken breasts with grated coconut, lime zest and minced cilantro. Garnish with lime slices and cilantro leaves. Serve with Asparagus and Red Pepper with Balsamic Vinegar.
Melt the butter and oil in a large skillet over medium heat.
Add the asparagus, season with salt and pepper and cook for 5 minutes.
Add the red pepper sliver and shallots and cook for 5 minutes more.
Add the balsamic vinegar and cook for 1 minute.
Plate the asparagus, red peppers and shallots.
Top with the Parmesan cheese and toasted pine nuts.