Cancun Chicken

Photo: flickr user Vanity Press

Ingredients

1 fresh pineapple

2 skinless boneless chicken breast halves

Salt and peper to taste

teaspoon ground cumin

teaspoon dried oregano crumbled

teaspoon ground cloves

1 tablespoon olive oil

cup pineapple juice

1 tablespoon lime juice

1 teaspoon cornstarch

1 teaspoon minced cilantro

Preparation

Twist crown from pineapple. Cut pineapple in half lengthwise. Refrigerate half for another use, such as pasta salad. Cut fruit from shell with a knife. Cut fruit crosswise into 6 slices.

Pound chicken to 1/2' thickens. Sprinkle with salt and pepper. Combine cumin, oregano and cloves in cup. Sprinkle over chicken.

In 8" skillet, saute pineapple in hot oil over med.-high heat about 1 min. Remove from skillet.

In same skillet, saute chicken in pan juices. Reduce heat. Cover; simmer 1 to min. Remove to plate.

Blend pineapple juice, lime juice and cornstarch in cup. Pour into skillet. Cook, stirring, until sauce boils and thickens. Stir in chicken and pineapple.