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Colorful Caribbean Chicken is a recipe I created onboard Two-Step one hot tropical day anchored in Prickly Bay, Grenada. Paul and I had just completed a 14-day passage from Brazil and I had a lot of provisions I wanted to use up. Since it was so hot, my goaI was something tasty yet easy to prepare so I wouldn't have to be in the galley too long. This was the result. It is a dish that I now serve often both on the boat and during our time ashore. It can be simmered in a covered skillet on the stovetop, baked in an oven, or slowly stewed in a slow cooker.

Sheryl Shard's Colorful Caribbean Chicken

6-8 deboned chicken breasts (or 2-3 cans of chunk chicken meat, drained)
1 small can of peaches, drained
1 small can of crushed pineapple
1 small red pepper, cut in strips
1 package dry onion soup mix
hot pepper flakes or hot sauce to taste (optional)
Garnish: chopped cilantro, parsley or green onion

If using fresh chicken, brown lightly in a skillet. Mix next 4 ingredients together in a bowl then place mixture over chicken. If you like it spicey, add hot pepper flakes or hot sauce at this stage.

If using canned chicken, simmer until heated through and red pepper has softened.

For fresh chicken, cover and simmer until juices run clear when chicken is pierced with a fork, 30-40 minutes if cooking on the stovetop, 40-45 minutes if baking in a roasting pan in a 375 degree oven.

Place chicken on a platter and garnish with chopped cilantro, parsley or green onion. The green garnish really accents the golden peaches, yellow pineapple and red pepper in the chicken sauce. Serve with rice.