If you’re going somewhere exotic this spring break, there’s no doubt along with hot beaches, bikinis and wild nights out on the town, you’ll also have some exciting culinary experiences as well. Pregame for your trip with this sweet, yet savory, chicken dish with a fruity kick: pineapple.

Pineapple chicken with red bell pepper

Time: about an hour

Serves: 4

Ingredients:

1 tablespoon cooking oil

1 medium onion, sliced

1 red bell pepper, chopped into bite-sized strips

4 chicken breasts, skinned

Salt and pepper

1 8-ounce can pineapple chunks in juice

Pinch of red chili flakes (optional)

1.Preheat oven to 375 degrees.

2.Heat oil in a large skillet over medium-high heat. Saut onion and bell pepper until soft. Season lightly with salt and pepper.

3.Trim chicken breasts of any blood vessels or excess fat. Salt one side with salt and pepper. Place in the skillet with onion and bell pepper seasoned side down. Cook about 5 minutes on each side, until browned. After flipping chicken, season the other side. Remove from heat.

4.Transfer chicken, onions and bell pepper to a 9x12x2-inch glass baking dish. Pour pineapple chunks over top, along with juice. Sprinkle chili flakes over top, if desired.

5.Cover with foil and bake in oven for 40-45 minutes. Serve over rice or couscous with broccoli or green beans on the side.

Published on March 7, 2007 at 12:00 pm