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Caribbean Chicken with Pineapple Cilantro Rice Recipe

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This recipe for Caribbean Chicken with Pineapple Cilantro Rice is from The Monroe's Famous Recipes Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tbsp light brown sugar
1 tsp ground black pepper
1 tsp dried thyme
1 tsp ground cumin
1 tsp garlic salt
1 tsp paprika
1/2 tsp ground nutmeg
4 skinless boneless chicken beast halves
1 c uncooked white rice
1 1/2 c water
1 (8 oz) can sliced pineapples
in juice drained - divided
2 tbsp chopped fresh cilantro
1 tsp olive oil
1 pinch garlic salt
1 pinch ground black pepper
Directions:
Directions:
Preheat oven to 350º

Mi together the light brown sugar. 1 tsp of black pepper,thyme, cumin, 1 tsp of garlic salt, paprika, chili powder, and nutmeg n a bowl until thoroughly combined. Rub both sides of chicken breasts with the spice mixture,and place into a 9x9 in baking dish. Sprinkle any remaining seasoning mix on top of chicken, if desired.

Bake in the preheated oven until the chicken is lightly browned, no longer pink inside, and the juices run clear, about 30 minutes. An instant-read meat thermomteer inserted into the thickest part of the chicken breast should read at least 160 º

While chcken is baking bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 - 25 minutes

Chop half the pineapple slices. Mix the chopped pineapple, cilantro and olive oil into the cooked rice, and season to taste with a pinch or two of garlic salt and black pepper. Fluff the rice up with a fork, and transfer to a serving platter, Serve with the baked chicken, topped with remaining pineapple slices.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
50 minutes

 

 

 

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