Cancun Chicken

1 Dole® fresh pineapple
2 boneless, skinless chicken breast halves
Salt and pepper to taste
½ tsp. cumin
¼ tsp. oregano
1/8 tsp. ground cloves
1 tbsp. olive oil
¾ cup Dole® pineapple juice
1 tbsp. lime juice
1 tsp. cornstarch
1 tsp. minced cilantro

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 frit crosswise into 6 slices.

Pound chicken to ½” thickness. Sprinkle with salt and pepper. Combine cumin,
oregano and cloves in cup. Sprinkle over chicken.

In 8” skillet, sauté pineapple in hot oil over medium-high heat about 1 minute.
Remove from skillet. In same skillet, sauté chicken in pan juices. Reduce
heat. Cover; simmer 1 to 2 minutes. Remove to plate.

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

Makes 2 servings