Season the chicken breasts evenly with salt, black pepper, garlic powder, and paprika.
Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken for 3 to 4 minutes per side until golden brown. Remove briefly and set aside.
In the same skillet, melt the butter. Add the pineapple slices and cook for 2 to 3 minutes until lightly caramelized.
Return the chicken to the skillet. Top each piece with caramelized pineapple and a generous layer of shredded smoked Gouda.
Transfer the skillet to the oven and bake for 15 to 18 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Meanwhile, in a small saucepan over low heat, combine the sweet chili sauce and heavy cream. Stir until smooth and slightly thickened, about 3 to 5 minutes.
Remove the chicken from the oven and drizzle generously with the sweet chili cream sauce.
Garnish with chopped fresh parsley if desired and serve immediately.
Variations :
Grill the chicken instead of baking for a smoky charred flavor.
Substitute smoked mozzarella for a milder cheese option.
Add a squeeze of fresh lime juice to the sauce for brightness.
Include thinly sliced red bell peppers for added color and sweetness.
Tips :
Pound thicker chicken breasts to an even thickness for uniform cooking.
Grill the pineapple before topping the chicken for enhanced caramelization and smoky flavor.
Allow the chicken to rest for a few minutes before serving to retain its juices.
Serve over rice or mashed potatoes to soak up the rich sweet chili cream sauce.
