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
Recipe Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
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.
Step 3
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).
Step 4
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.
Step 5
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.
Ingredients
½ teaspoon ground nutmeg
1 ½ cups water
1 pinch ground black pepper
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
2 tablespoons chopped fresh cilantro
1 cup uncooked white rice
1 pinch garlic salt
½ teaspoon chili powder
1 (8 ounce) can sliced pineapple in juice, drained - divided
