Best Caribbean Pineapplecoconut Chicken 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 CHICKEN WITH PINEAPPLE-CILANTRO RICE



Caribbean Chicken with Pineapple-Cilantro Rice image

For something a little more light and fun, but still pretty easy.

Provided by KyleeJo06

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 50m

Yield 4

Number Of Ingredients 16

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 chili powder
½ teaspoon ground nutmeg
4 skinless, boneless chicken breast halves
1 cup uncooked white rice
1 ½ 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

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • 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.
  • 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).
  • 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.
  • 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.

Nutrition Facts : Calories 366.9 calories, Carbohydrate 51 g, Cholesterol 67.2 mg, Fat 4.8 g, Fiber 1.9 g, Protein 28.5 g, SaturatedFat 1.2 g, Sodium 606.1 mg, Sugar 11.7 g

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