Recipe: Chicken Caribe (Serves 2)

CHICKEN CARIBE
Serves 2

1 boneless, skinless, chicken breasts
juice of 1 lime
1/4 teaspoon black pepper
1/4 cup olive oil
3/4 cup chopped onion
1 cup chopped tomatoes
2 tablespoons raisins
1/4 red pepper chopped
1 clove minced garlic
1/2 cup pineapple juice
1/2 cup chicken broth
1 cup chunked pineapple

Combine lime juice and black pepper in glass or ceramic dish, add chicken. Marinate in the refrigerator for 30 minutes, turn after 15 minutes. Discard the marinade.

Heat the olive oil in a skillet over medium heat. Add chicken to the skillet and brown until lightly golden.

Stir in onions, tomatoes, raisins, pepper and garlic.

Combine the pineapple juice and chicken broth. Pour into skillet. Cover and cook over medium heat for 45 minutes.
Turn chicken several times.

Remove chicken from skillet and place on a serving dish and keep warm.

Add pineapple to skillet. Raise heat and boil to reduce the sauce. When the sauce has thickened slightly and pineapple is heated, spoon over chicken and serve.