Guest Author - Jessica Denise Steinmetz

Prep: 10 min.
Cook: 30 min.
Makes: 6 servings


1 can (20 oz.) DOLE® Pineapple Slices
6 boneless, chicken breast halves
2 tablespoons margarine
1 clove garlic, finely chopped
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon red pepper flakes
1/2 cup water
2 teaspoons cornstarch
1/4 cup chopped Dole Green Onion


Drain pineapple; reserve juice.

Cook chicken in hot margarine, over medium heat, in large skillet until browned.

Stir in garlic and continue cooking for 2 minutes.

Stir in reserved juice, rosemary and pepper.

Cover; reduce heat to low and cook 30 minutes.

Remove chicken to serving platter.

Combine water and cornstarch in small cup or bowl; stir into pan juices. Cook until mixture boils and thickens.

Add pineapple and onion; heat through.

Spoon sauce over chicken.

Serve with dried Asian noodles and green beans, if desired.

Garnish with green onion curl, if desired.


352 calories, 17 fat (5g sat.), 92mg cholesterol, 493mg sodium, 18g carbohydrate, 31g protein