I jar Klein Bros. Mango Habanero Sauce, divided
2 lbs cubed boneless chicken breasts
2 Tbsp Olive Oil
2 cups cubed fresh pineapple or 1 (20 oz.) can pineapple chunks (if using canned drain the juice)
1 whole red bell pepper, diced
1/2 cup cliantro, chopped
Cut chicken into bite size cubes. Marinate meat in 4 oz. of Klein Bros. Mango Habanero sauce while preparing and sautéing the vegetables. In a large skillet, sauté the red bell pepper in olive oil until it begins to soften. Then, add the pineapple and sauté for approximately 5 minutes. The pineapple may need to cook a little longer if it is fresh. Add chicken and the marinate it has been sitting in to the vegetable and fruit mixture. Stir often. As the chicken begins to lose its pinkness, add 8 oz. of Klein Bros. Mango Habanero Sauce and simmer with the lid on the skillet, stirring often, until meat is done (approximately 5-10 minutes). Add cilantro as the last step and cook just until the cilantro begins to soften. Serve over white rice.