Prep: 20 mins | Cook: 30 mins | Total: 50 mins | Servings: 4 | Yield: 4 servings
A complete meal that’s ready in an hour with tender, juicy chicken, pineapple slices, and rice. Savoury with a bit of a kick, sweet, thanks to fresh pineapples, and well-seasoned. A must-try and to keep!
Ingredients
1 tablespoon light brown sugar
1 teaspoon ground black pepper
1 teaspoon dried thyme
1 teaspoon ground cumin
1 teaspoon garlic salt
1 teaspoon paprika
½ teaspoon chilli powder
½ teaspoon ground nutmeg
4 breast half, bone and skin removed (blank)s skinless, boneless chicken breast halves
1 cup uncooked white rice
1 ½ cups water
1 (8 ounces) can sliced pineapple in juice, drained – divided
2 tablespoons chopped fresh cilantro
1 teaspoon olive oil
1 pinch garlic salt
1 pinch ground black pepper
HOW TO MAKE CARIBBEAN CHICKEN WITH PINEAPPLE-CILANTRO RICE
Step 1: Ready the oven. Preheat it to 175 degrees C or 350 degrees F.
Step 2: Combine the brown sugar, thyme, cumin, a tsp black pepper, paprika, a tsp garlic salt, nutmeg, and chilli powder in a medium mixing bowl until incorporated.
Step 3: Generously coat the chicken breasts with the seasoning and add them into the prepared 9 x 9-inch baking dish. For extra flavour, sprinkle the rest of the seasoning over the chicken.
Step 4: Bake in the preheated oven for about 30 minutes or until no juices are coming out. Or use an instant-read thermometer, and it should register 70 degrees C or 160 degrees F.
Step 5: Meanwhile, add rice and water in a saucepan and bring it to a boil over medium-high heat. Once boiling, adjust the heat to medium-low and cover the pan. Let it simmer for about 20 to 25 minutes or until the rice is tender.
Step 6: Add the halved pineapples into the rice and drizzle with olive oil followed by cilantro. To taste, season with black pepper and garlic salt.
Step 7: On a serving plate, place the rice mixture, top with the remaining slices of pineapple, and the baked chicken. Enjoy!
Nutrition Facts:
Per Serving: 366.9 calories; protein 28.5g 57% DV; carbohydrates 51g 16% DV; fat 4.8g 7% DV; cholesterol 67.2mg 22% DV; sodium 606.1mg 24% DV.
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