Directions:
- Drain pineapple, reserving juice; set fruit and juice aside. Sprinkle chicken with curry powder. In a large skillet, brown chicken on both sides over medium-high heat in oil. Remove and keep warm.
- In the same skillet, saute the onion, green pepper and pineapple until vegetables are tender and pineapple is golden brown. Stir in barbecue sauce and reserved pineapple juice. Return chicken to the pan. Cover and simmer for 15 minutes or until a meat thermometer reads 170°. Serve with rice. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 94.54 Kcal (396 kJ) | ||
| Calories from fat | 39.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.42g | 7% | |
|---|---|---|---|
| Cholesterol | 16.73mg | 6% | |
| Sodium | 115.73mg | 5% | |
| Potassium | 158.24mg | 3% | |
| Total Carbs | 8.2g | 3% | |
| Sugars | 5.94g | 24% | |
| Dietary Fiber | 1.01g | 4% | |
| Protein | 6.19g | 12% | |
| Vitamin C | 17.7mg | 30% | |
| Iron | 0.2mg | 1% | |
| Calcium | 11.1mg | 1% | |
| Amount Per 100 g | |||
| Calories | 111.03 Kcal (465 kJ) | ||
| Calories from fat | 46.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.19g | 7% | |
|---|---|---|---|
| Cholesterol | 19.64mg | 6% | |
| Sodium | 135.91mg | 5% | |
| Potassium | 185.84mg | 3% | |
| Total Carbs | 9.62g | 3% | |
| Sugars | 6.97g | 24% | |
| Dietary Fiber | 1.18g | 4% | |
| Protein | 7.27g | 12% | |
| Vitamin C | 20.8mg | 30% | |
| Iron | 0.2mg | 1% | |
| Calcium | 13.1mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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