Caribbean Chicken With Pineapple-Cilantro Rice

Name: Caribbean Chicken With Pineapple-Cilantro Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1/2 teaspoon chili powder; 1/2 teaspoon ground nutmeg; 4 skinless, boneless chicken breast halves; 1 cup uncooked white rice; 1 1/2 cups water; 1 (8 ounce) 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

Servings: persons

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
1/2 teaspoon chili powder
1/2 teaspoon ground nutmeg
4 skinless, boneless chicken breast halves
1 cup uncooked white rice
1 1/2 cups water
1 (8 ounce) 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

1
Preheat oven to 350 degrees F (175 degrees C).
2
Mix together the light brown sugar, 1 teaspoon of black pepper, thyme, cumin, 1 teaspoon of garlic salt, paprika, chili powder, and nutmeg in a bowl until thoroughly combined. Rub both sides of chicken breasts with the spice mixture, and place into a 9x9-inch baking dish. Sprinkle any remaining seasoning mix on top of chicken, if desired.
3
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 thermometer inserted into the thickest part of a chicken breast should read at least 160 degrees F (70 degrees C).
4
While chicken 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 to 25 minutes.
5
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.

428

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 tablespoon light brown sugar, 1 teaspoon ground black pepper, 1 teaspoon dried thyme, 1 teaspoon ground cumin, and more.

Yes, Caribbean Chicken With Pineapple-Cilantro Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!