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Dredge pineapple slices in sugar on both sides. Melt butter in a skillet and cook pineapple until caramelized and golden on both sides. Transfer pineapple to a medium size saucepan.
Season chicken fillets with salt and pepper and mustard. Add more butter to the same skillet and brown chicken fillets until golden on both sides. Remove fillets from the skillet, and transfer them to the saucepan where pineapples are. Pour pineapple syrup over fillets and add red pepper. Bring to a boil and cook until chicken is tender.
Serve with mashed potatoes or white rice.
Preparation time: 45 minutes
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