Pacific Chicken - serves 2

Preparation - 20 minutes

2 tsp olive or vegetable oil
7 ounces thin chicken cutlets
1/2 cup each quartered mushrooms and drained canned pineapple chunks (no sugar added)
1 tbsp dark rum
1/4 cup canned ready-to-serve low-sodium chicken broth
1/2 cup sliced green onions
1/2 ounce macadamia nuts, chopped

In 9-inch nonstick skillet heat oil; add chicken and cook over high heat until golden, 3-4 minutes on each side. Transfer to plate and keep warm.
In same skillet cook mushrooms over medium-high heat, stirring, until browned, about 2 minutes. Add pineapple and stir to combine; stir in rum.
Stir in broth and bring mixture to a boil. Reduce heat to low; return chicken to skillet and turn to coat with mushroom-pineapple mixture. Stir in green onions and nuts and cook until thoroughly heated.
Macadamia nuts, rum, and pineapple combine to give this dish a tropical flavor.