For a deeper, richer flavor, marinate the chicken in a mixture of lemon juice, onion powder, ginger, and a pinch of salt for at least 30 minutes before cooking. If you prefer a thicker sauce, you can whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last few minutes of simmering. A squeeze of fresh lime juice at the end adds a bright, zesty note to the finished dish. Feel free to substitute other fruits such as mango or peaches for the apricots, depending on your preference and seasonal availability. Be extremely careful when igniting the rum. Ensure you have adequate ventilation and keep your face and hands away from the skillet. The cooking time may vary depending on the thickness of the chicken breasts. Ensure the chicken is cooked through to an internal temperature of 165°F (74°C).
Pineapple and Apricot Skillet Chicken
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PREP TIME15 mins
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COOK TIME30 mins
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TOTAL TIME45 mins
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SERVING4 People
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VIEWS72
Transport your taste buds to the tropics with this vibrant skillet chicken dish! Juicy chicken breasts are bathed in a luscious sauce of tangy pineapple and sweet apricot, creating a symphony of Caribbean-inspired flavors. A delightful balance of sweet and savory, perfect served over fluffy jasmine rice or couscous.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate27 g
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Cholesterol80 mg
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Fiber1 g
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Protein27 g
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Saturated Fat3 g
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Sodium89 mg
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Sugar24 g
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Fat10 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPuree the pineapple (with its juice) and diced apricots in a blender or food processor until completely smooth. (5 minutes)
02
StepHeat the olive oil in a large skillet over medium heat. Place the chicken breasts in the skillet, and sprinkle evenly with lemon juice. Cook until lightly browned on both sides. (10 minutes)
03
StepStir in the butter and orange zest. Once the butter has melted, carefully pour in the dark rum. With extreme caution, ignite the rum with a long match or lighter. Allow the flame to burn off, creating a rich, caramelized flavor. (5 minutes)
04
StepStir in the pureed pineapple and apricot mixture, brown sugar, onion powder, ground ginger, salt, and white pepper. Reduce the heat to low, and gently simmer for 5 minutes, allowing the flavors to meld together.
05
StepAdd the chopped red and yellow bell peppers. Continue to simmer until the peppers are heated through, but still maintain a slight crispness. (5 minutes)
06
StepRemove the skillet from the heat. Serve immediately over a bed of fluffy jasmine rice, couscous, or your favorite grain.
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Melody Schultz
Jun 23, 2025I found the sauce a bit too sweet for my taste, so I reduced the brown sugar to 1/8 cup. Perfect!
Marielle Collins
May 4, 2025I added a pinch of red pepper flakes for a little kick. It was delicious!
Terrance Larkinleannon
Mar 29, 2025This recipe is a lifesaver! Quick, easy, and my family devoured it. I used canned apricots because I didn't have fresh ones, and it still turned out great!
Amani Osinski
Mar 1, 2025I think you could easily adapt this recipe with other fruits, too. Maybe mango or peaches?
Tatum Gulgowski
Feb 22, 2025The rum flambé was a fun touch! Be careful when lighting it, but it really adds a depth of flavor. I served this over coconut rice, and it was amazing.
Spencer Gutkowski
Feb 22, 2025This Pineapple and Apricot Chicken recipe is absolutely divine!
Maribel Rowe
Feb 17, 2025Easy weeknight meal and so flavorful. The aroma while it's cooking is heavenly!
Louisa Keeling
Dec 24, 2024I love that it's a one-pan meal! Less cleanup is always a win!
Madalyn Waters
Oct 4, 2024The chicken was so tender, and the sauce was bursting with flavor. This is a new favorite in our house!
Anastacio Abbott
Aug 16, 2024My kids are picky eaters, but they loved the sweetness of the pineapple and apricots. I'll definitely be making this again!