Pan-Seared Chicken Tenders with Red Pepper and Pineapple-Bourbon Glaze

This one-skillet dinner is about layering flavors, building from the

seared chicken to the seared peppers and pineapple chunks to the sweet and

spicy glaze to lightly coat the meat, vegetables, and fruit in a buttery,

caramelized sauce.

This recipe is quick and easy to put together, and the combination of

sweet, spicy, and rich makes a casual meal loaded with flavor and no-fuss

cooking. Serve it over a bed of orzo or rice for a complete, wholesome, and

satisfying dinner.

Serves 4

Preparation

Preheat the oven to its lowest temperature (to keep the chicken warm).

Combine the cumin and garlic in a small bowl. Rub the spice mixture all

over the chicken tenders. Season with salt and pepper.

Heat a large skillet over medium-high heat and brush with 1 teaspoon of

oil. Sear the chicken until browned and

just cooked through, about 5 minutes per side, depending on thickness.

Remove the chicken to an ovenproof plate and keep warm in the oven. Drain

any standing liquid in the skillet, but do not wipe it out.

Chicken Tenders Beginning to Sear Seared Chicken Tenders Brush the skillet with the remaining teaspoon of oil. Add the pineapple

chunks, bell pepper, and onion and season with salt and pepper. Sear until

tender and beginning to brown, 5-6 minutes. Remove the pineapple mixture to a

bowl.

Pineapple, Pepper, and Onion Beginning to Cook Seared Fruit and Vegetables Melt the butter in the skillet. Add the reserved pineapple juice, sugar,

bourbon, and red pepper flakes. Cook until very fragrant and slightly

thickened, 3-4 minutes.

Return the chicken tenders and pineapple mixture to the skillet and stir

gently to coat with the glaze.

Glaze Beginning to Cook Ingredients Returned to the Skillet

To serve, spread 1/2

cup cooked orzo or rice on each of 4 plates. Divide the chicken tender

mixture on top of each and drizzle with any remaining glaze from the skillet.