Caribbean Style Chicken with Pineapple-Coconut Rice
Spice up your weekly dinners with this flavor-packed, tropical dish. The sweet pineapple-coconut rice is the perfect match for this chicken with a kick.
Makes
Serving size
Ingredients
Chicken:
2 teaspoons allspice, grounded
½ teaspoon cinnamon, grounded
½ teaspoon cayenne pepper, grounded
1 teaspoon dried thyme
1 dash black pepper, grounded
2 cloves of garlic, minced
½ lime, juiced
1½ tablespoon olive oil, divided
12 ounces boneless chicken breast, thinly sliced or cubed depending on preference
2 teaspoons ginger, chopped
Rice:
1 cup uncooked white rice
1 (15 ounces) can light coconut milk
1¼ cups water
½ cup fresh pineapple, cut into small chunks
2 tablespoons cilantro leaves, roughly chopped
Instructions
- In a large bowl, mix together the allspice, cinnamon, cayenne pepper, dried thyme, black pepper, garlic, lime juice and 1 tablespoon of olive oil. Once thoroughly combined, set aside ½ – 1 tablespoon of marinade for garnish.
- Coat the chicken with the remaining mixture.
- Add the remaining olive oil to a medium size sauté pan over medium-high heat. Once hot, add chicken and cook on both sides for 5 minutes, or until the chicken is cooked through. If cubed, sauté chicken until brown on outside and chicken is fully cooked through. If you have a meat thermometer, place in the thickest part of the chicken breast and make sure it reads at least 165°F.
- In a separate saucepan, add the rice, coconut milk and water and bring to a boil over high heat. Once the water and milk begin to boil, reduce to a simmer and cover for about 20-25 minutes until liquid has been absorbed and the rice is tender, or desired texture is reached.
- Remove lid and let rice cool for 5-10 minutes. Once cooled, stir in the pineapple chunks and cilantro.
- Divide pineapple-coconut rice into four plates and add 3 ounces chicken to each plate. Garnish with the marinade that was previously set aside. Serve immediately and enjoy!
Cooking Tip
To save time, buy canned pineapple chunks or tidbits. Be sure to look for pineapples canned in fruit juice instead of syrup to lower your sugar intake.
Recipe contributed by Jen Verola
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