Makes 4 servings / 262 calories per serving

4 boneless, skinless chicken breast halves, trimmed
Salt and pepper to taste
1 T. extra-virgin olive oil
1 red or yellow bell pepper, seeded and chopped
1 small red onion, chopped
1 or 2 cloves garlic, minced
1 jalapeno pepper, seeded and minced
1/2 C. low-sodium chicken broth
1 small fresh pineapple, peeled, cored, and chopped
1 T. chopped fresh parsley or 1 1/2 tsp. dried minced parsley

Preheat the oven to 375º. Season the chicken with salt and pepper to taste. Sear both sides of each chicken breast half in a large sauté pan or skillet over medium-high heat. Transfer the chicken to a baking sheet and place in the preheated oven.

Meanwhile, heat the olive oil in the same sauté pan over medium heat. Add the bell pepper, onion, jalapeno and garlic; sauté until softened. Add the chicken broth and simmer until most of the liquid has evaporated and the vegetables have cooked down. Stir in the pineapple and parsley during the last 3 minutes of cooking time.

When the chicken is cooked through, about 20 to 25 minutes, transfer one cooked chicken breast half to each serving plate. Divide the pineapple and vegetable mixture into four portions and spoon over the chicken on each plate.

My sister loves to make Rachel Ray's Sweet & Spicy Pineapple Pork from the cookbook Rachel Ray 365: No Repeats. This is basically the same recipe, using chicken instead of pork.