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Chicken with Pineapple-Cilantro Rice
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Baked spicy chicken with pineapple rice - a quick Caribbean meal in under an hour.
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
  • 0.5 teaspoon chili powder
  • 0.5 teaspoon ground nutmeg
  • 4 skinless, boneless chicken breast halves
  • 1 cup uncooked rice
  • 1 1/2 cups water
  • 8 ounces sliced pineapple
  • 2 tablespoons cilantro
  • 1 teaspoon olive oil
  • 1 pinch garlic salt
  • 1 pinch black pepper
Instructions:
  • Preheat your oven to 350°F (175°C) for optimal baking conditions.
  • Prepare the chicken: In a bowl, combine brown sugar, pepper, thyme, cumin, garlic salt, paprika, chili powder, and nutmeg until well mixed. Rub the spice mixture onto both sides of the chicken breasts and place them in a 9-inch square baking dish. Optionally, sprinkle any leftover seasoning on top of the chicken.
  • Roast the chicken in the preheated oven for approximately 30 minutes until it is golden brown, fully cooked inside, and the juices run clear. An instant-read thermometer inserted near the bone should register a minimum of 165°F (74°C).
  • Prepare the rice by boiling rice and water in a saucepan over high heat. Then, lower the heat to medium-low, cover, and simmer for 20 to 25 minutes until the rice is tender and all the liquid is absorbed.
  • Chop half of the pineapple slices and combine with cilantro, olive oil, garlic salt, and black pepper in the cooked rice. Fluff with a fork, transfer to a platter, and serve alongside baked chicken. Garnish with the remaining pineapple slices.

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