Best Caribbean Chicken With Pineapple Cilantro Rice Recipes

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CARIBBEAN PINEAPPLE CHICKEN



Caribbean Pineapple Chicken image

Tropical breezes and an ocean sunset aren't necessary to enjoy Mary Tallman's Caribbean cuisine. "This zippy chicken recipe makes a quick, easy and delicious meal," she shares from Arbor Vitae, Wisconsin. "Sometimes, I substitute lean pork for the poultry,"

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 3 servings.

Number Of Ingredients 12

1 teaspoon cornstarch
1 can (6 ounces) pineapple juice, divided
1 tablespoon prepared mustard
1/2 teaspoon dried thyme
1/4 to 1/2 teaspoon crushed red pepper flakes
3/4 pound boneless skinless chicken breast, cut into thin strips
1/2 teaspoon salt
2 teaspoons canola oil
1/2 cup thinly sliced green onions
1/2 cup golden raisins
2 medium firm bananas, cut into 1/4-inch slices
Hot cooked rice, optional

Steps:

  • In a small bowl, combine cornstarch and 1/2 cup pineapple juice until smooth. Stir in the mustard, thyme and pepper flakes; set aside. Sprinkle chicken with salt. In a large nonstick skillet, saute chicken in oil for 3-4 minutes or until chicken juices run clear. Remove from the skillet and keep warm., Pour remaining pineapple juice into skillet. Stir in green onions and raisins; cook and stir for 1 minute. Stir reserved pineapple juice mixture and add to skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return chicken to skillet; heat through. Stir in bananas. Serve over rice if desired.

Nutrition Facts : Calories 314 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 515mg sodium, Carbohydrate 43g carbohydrate (0 sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges

CARIBBEAN JERK CHICKEN WITH PINEAPPLE-CILANTRO RICE



Caribbean Jerk Chicken With Pineapple-Cilantro Rice image

This spicy chicken dish will take you right back to islands! The heat of the jerk seasoning is complemented by the fresh, light flavors in the rice dish, served cold. Chill some Red Stripe or throw some rum in the blender and you've got the perfect simple barbeque! The jerk seasoning (minus the brown sugar) can be doubled and the excess stored in an airtight jar for another use.

Provided by TinyBubbles

Categories     Chicken

Time 1h

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 24

2 teaspoons coarse salt
1 1/4 teaspoons black pepper, fresh ground
2 teaspoons dried thyme
2 teaspoons ground cumin
1/2 teaspoon crushed red pepper flakes
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 cup brown sugar, packed
1 teaspoon minced garlic
1 tablespoon scallion, chopped
2 teaspoons hot sauce
4 chicken breasts, boneless and skinless, pounded to 1/2 inch thickness
2 cups basmati rice, uncooked
6 cups water
1 whole pineapple, peeled, cored and cubed
1/2 cup fresh cilantro, chopped
1 red pepper, diced
1 cup frozen peas, thawed
1 1/2 teaspoons olive oil
1/2 lime, to squeeze over rice before serving
1 lime, cut into wedges (for garnish)

Steps:

  • Combine Jerk seasoning with brown sugar, garlic, scallions, and hot sauce to make a paste. Rub on both sides of each breast and wrap or cover for at least 30 minutes, but up to two hours.
  • Bring water to a boil and cook rice for 10-12 minutes, until tender, but still firm. Drain, and rinse with cool water.
  • Transfer to a bowl and stir in pineapple, cilantro, red pepper, peas, and olive oil. Season with 1/2 tsp salt and fresh ground pepper. Cover and chill.
  • Heat grill to med-high. Cook chicken until browned on both sides and cooked through, about 4 minutes each side.
  • Squeeze half lime over chilled rice, cut chicken into strips, and serve.
  • Garnish with more fresh cilantro and lime wedges.

Nutrition Facts : Calories 775, Fat 18.8, SaturatedFat 4.8, Cholesterol 92.8, Sodium 1382.8, Carbohydrate 112.2, Fiber 8.9, Sugar 29, Protein 41.3

EASY CARIBBEAN CHICKEN



Easy Caribbean Chicken image

This is a very simple recipe that uses easy-to-find ingredients. Serve with some steamed vegetables for a complete meal. Use cubes of pork or even shrimp instead of the chicken. -Courtney Stultz, Weir, Kansas

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings

Number Of Ingredients 8

1 tablespoon olive oil
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
2 teaspoons garlic-herb seasoning blend
1 can (14-1/2 ounces) fire-roasted diced tomatoes
1 can (8 ounces) unsweetened pineapple chunks
1/4 cup barbecue sauce
Hot cooked rice
Fresh cilantro leaves, optional

Steps:

  • In a large nonstick skillet, heat oil over medium-high heat. Add chicken and seasoning; saute until chicken is lightly browned and no longer pink, about 5 minutes. Add tomatoes, pineapple and barbecue sauce. Bring to a boil; cook and stir until flavors are blended and chicken is cooked through, 5-7 minutes. Serve with rice and, if desired, cilantro.

Nutrition Facts : Calories 242 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 605mg sodium, Carbohydrate 20g carbohydrate (15g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic exchanges

QUICK CARIBBEAN PINEAPPLE CHICKEN



Quick Caribbean Pineapple Chicken image

This is a quick adaptation of an old favorite. This looks like you spent a lot more time in front of your stove. Can be quite pretty to look at too!

Provided by TishT

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

8 slices pineapple
4 boneless skinless chicken breast halves, slightly pounded
1/4 cup vegetable oil
4 garlic cloves
1/2 cup flour
1 cup water
3/4 cup honey
1/2 cup soy sauce
1 lime, juice of
1 teaspoon coconut extract
1 pinch ground red pepper
minced cilantro (optional)
crushed red pepper flakes (optional)

Steps:

  • Mix water, honey, soy sauce, lime juice, coconut extract and red pepper.
  • Set aside.
  • Cut pineapple slices in half.
  • In a nonstick skillet, sauté in oil over medium heat until slightly browned.
  • Set aside.
  • Rub chicken breasts with garlic.
  • Dredge in flour until thoroughly coated.
  • In pan juices, sauté chicken over medium heat until browned,about 2 minutes.
  • Turn and brown other side.
  • Remove chicken from pan and set aside.
  • Rinse or wipe pan.
  • Note: you don't need to cook the chicken in this step; you're just browning the flour coating so that it sticks to the chicken while it's simmering in the sauce.
  • Cooking the flour also prevents a pasty flavor.
  • Pour honey-soy mixture into pan.
  • Return chicken to pan and simmer in honey mixture for 12-15 minutes over low heat.
  • Turn chicken once during cooking being careful not to tear the coating.
  • Note: Make sure the sauce is only simmering.
  • If the heat is too high, the mixture bubbles vigorously and burns, ruining the flavor of the dish.
  • Serve over rice.
  • Serve with snow peas or broccoli, arranged decoratively with pineapple.
  • Garnish with a sprinkle of cilantro and crushed red pepper, if desired.

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