Caribbean Chicken with Pineapple-Cilantro Rice

Spicy Caribbean-style chicken breasts are baked, then served with pineapple rice for a different chicken meal that's ready in less than an hour.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 367 Calories

Ingredients

• 1 teaspoon garlic salt
• 4 skinless, boneless chicken breast halves
• 1 tablespoon light brown sugar
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin
• 1 teaspoon olive oil
• 1 pinch garlic salt
• 1 cup uncooked rice
• 1 pinch black pepper
• 0.5 teaspoon ground nutmeg
• 0.5 teaspoon chili powder
• 1 1/2 cups water
• 8 ounces sliced pineapple
• 2 tablespoons cilantro

Recipe Instructions

Step 1

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

Step 2

Make the chicken: Mix brown sugar, pepper, thyme, cumin, garlic salt, paprika, chili powder, and nutmeg in a bowl until thoroughly combined. Rub mixture onto both sides of chicken breasts and place into a 9-inch square baking dish. Sprinkle any remaining seasoning mix on top of chicken if desired.

Step 3

Bake in the preheated oven until chicken is lightly browned, no longer pink inside, and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C).

Step 4

Meanwhile, make the rice: Bring rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until tender and the liquid has been absorbed, 20 to 25 minutes.

Step 5

Chop 1/2 of the pineapple slices. Mix chopped pineapple, cilantro, and olive oil into the cooked rice, then season with garlic salt and black pepper. Fluff rice with a fork and transfer to a serving platter. Serve with the baked chicken and top with the remaining pineapple slices.