Caribbean Pineapplecoconut Chicken Recipes

CARIBBEAN CHICKEN WITH PINEAPPLE-CILANTRO RICE

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.

QUICK CARIBBEAN PINEAPPLE CHICKEN

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.

CARIBBEAN PINEAPPLE/COCONUT CHICKEN

Steps:

• In an 8-inch skillet-saute pineapple in oil till lightly browned-remove to plates-then add the chicken to the same pan-cook till browned-mix all ther ingredients and add to chicken-cover and simmer 12-15 min.-arrange the chicken on the pineapple slices on plates-spoon sauce over chicken and sprinkle with a litte more coconut.

CARIBBEAN COCONUT CHICKEN

Steps:

• Preheat oven to 425ºF (220ºC).
• In a large skillet, fry chicken breasts in vegetable oil until the chicken just begins to brown.
• Stir onions, green bell pepper and red bell pepper into the skillet with the chicken. Saute until the onions are translucent. When the vegetables are translucent, stir in the garlic and coconut milk. Let the mixture cook 5 to 8 minutes before removing the skillet from the heat. Season with salt, pepper and red pepper flakes.
• Transfer the mixture to a 9- x 13-inch baking dish and bake in a 425ºF (220ºC) oven for 45 minutes, or until the vegetables cook down and the chicken is tender.

CARIBBEAN PINEAPPLE CHICKEN

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.

CARIBBEAN CHICKEN WITH PINEAPPLE

Steps:

• Put the chicken portions in a casserole dish with the chopped pepper and curry powder.
• Pour over the stock and add salt and pepper.
• Cover and cook in a preheated hot oven at 220 C / 425 F / Gas 7 for 50 minutes.
• Chop the pineapple rings and banana and add to the casserole. Cook for a 10 minutes or until the chicken is tender.
• Garnish the casserole with the orange slices.