Caribbean chicken with pineapple-coriander rice

    50 min

    Chicken breasts are coated with a spice mix, then baked and served with pineapple and coriander rice. All ready in less than an hour.

    3 people made this

    Serves: 4 

    • 1 tablespoon soft brown sugar
    • 1 teaspoon freshly ground black pepper
    • 1 teaspoon dried thyme
    • 1 teaspoon ground cumin
    • 1 teaspoon garlic salt
    • 1 teaspoon paprika
    • 1/2 teaspoon chilli powder
    • 1/2 teaspoon ground nutmeg
    • 4 skinless, boneless chicken breasts
    • 175g uncooked white rice
    • 350ml water
    • 225g sliced pineapple in juice, drained - divided
    • 2 tablespoons chopped fresh coriander
    • 1 teaspoon olive oil
    • 1 pinch garlic salt
    • 1 pinch ground black pepper

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Preheat oven to 180 C / Gas 4.
    2. Mix together the brown sugar, 1 teaspoon of black pepper, thyme, cumin, 1 teaspoon of garlic salt, paprika, chilli powder and nutmeg in a bowl until thoroughly combined. Rub both sides of chicken breasts with the spice mixture; arrange chicken in a baking dish. Sprinkle any remaining spice mix on top of chicken, if desired.
    3. Bake in the preheated oven until the chicken is lightly browned and cooked through, about 30 minutes.
    4. While chicken is baking, bring the rice and water to the 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, fresh coriander and olive oil into the cooked rice. 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.

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    Reviews & ratings
    Average global rating:

    Reviews in English (106)


    I cooked the rice in my rice cooker, substituting some of the water for the pineapple juice in the can to give the rice a sweeter flavor, so it required little to no salt. Also used chicken tenders because they cook up faster. 20 minutes and the whole meal was ready and delicious! Yum! Be aware... the chickens flavor is quite strong. My family liked it but I could see how it could be pretty strong for others.  -  22 Aug 2011  (Review from Allrecipes US | Canada)


    when you make add some pineapple juice for flavor and it is really good! and healthy my husband made me make it two nights in a row  -  20 Aug 2011  (Review from Allrecipes US | Canada)


    Made this dish the other night for dinner and it was wonderful. The pineapple cilantro rice went well with the spicy carribean chicken. Served the chicken over the rice with a nice glass of moscato wine....the perfect meal! Felt like I had gone to a carribean restaurant to eat. 2 thumbs up!!  -  11 Sep 2011  (Review from Allrecipes US | Canada)