If you want something a little lighter and more enjoyable, give this chicken with pineapple rice a try. It’s fairly simple!
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
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
- ½ teaspoon chili powder
- ½ teaspoon ground nutmeg
- 4 skinless, boneless chicken breast halves
- 1 cup uncooked white rice
- 1 1/2 cups water
- 1 (8 ounce can) sliced pineapple in juice, drained, divided
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon olive oil
- 1 pinch garlic salt, or more to taste
- 1 pinch ground black pepper, or more to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- 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.
- 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).
- 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.
- 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.
Nutrition Facts
| Calories | 367 kcal |
| Carbohydrate | 51 g |
| Cholesterol | 67 mg |
| Dietary Fiber | 2 g |
| Protein | 29 g |
| Saturated Fat | 1 g |
| Sodium | 606 mg |
| Sugars | 12 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
Followed this recipe as written. I think it’s a keeper and will make again. Adding a bit more flavoring to the rice would be helpful. It’s a bit bland despite the Cilantro and pineapple. Loved the chicken although my husband always likes more spice. Made a simple salad with the leftover chicken and it was wonderful. Cut into small chunks, added mayo, celery and pickles. The chicken had more flavor on day 2 so keep those leftovers! Overall a great easy dish.
This was delicious. I made about double the spice. We felt like breaded chicken, and I had coconut panko bread crumbs, so I added two parts panko to the one part spice mix. I coated thinly sliced chicken breast with flour, drenched them in milk and then the spice breadcrumbs mixture. I sprayed the pan with cooking spray and also sprayed the breaded chicken pieces. The chicken was phenomenal- like carribbean schnitzel! I made a sauce from the pineapple juice, about a tablespoon of leftover spices, a chicken bouillon cube, some cilantro and thickened it with corn starch. I didn’t mix the pineapple in the rice. Just served pineapple rings on top. Yum!!!!
So easy and delicious! My boyfriend and I were both very happy with the way this turned out. It was a great and unique change. I took the advice of other reviewers and added the pineapple juice drained from the can of slices into the rice. I accidentally bought a 20 oz can instead of 8 oz but still used all of it which turned out to be about a cup. It gave the rice such a nice sweet taste that balanced out the spicy chicken perfectly. I don’t care for nutmeg so only added a dash and didn’t miss it. I also added a few pinches of cayenne for an extra kick. The amount of spices was perfect for the 3 large breasts I had. After rubbing the chicken I seared it in my cast iron skillet, about 2 mins each side, before finishing in the oven for the 30 mins and they turned out perfect browned! Will definitely be added to my regular rotation. Oh and I also charred the pineapple slices under the broiler for a few seconds which I thought added a nice touch.
I cooked the rice substituted 1/2 c pineapple juice, 1/2 c coconut milk, 1/2 c water. Was DELISH. Next time I will try 1 c coconut milk and skip the water.
I made the rice part only. I liked it. I used brown rice. I threw in some peas, too.
Left off a couple spices since I didnt have them, used pineapple juice in the rice as others suggested, had good flavor, will make again.
Loved the spice rub in chicken. Went a little easy on chilli powder as it was all I had. Taste was awesome. Chicken was moist and tender. I cheated and made Zatarains Caribbean rice and together an easy and flavorful meal for hubby and me!
Quick easy and delicious. I love this dish in the summer when I’m craving the beach. I add the leftover rub to the rice and use the juice drained from the pineapple mixed with the water to cook the rice in.
Chicken spice was great! The rice was on the side of not that spicy, I would suggest making rice with a broth. Overall pretty good
This is delicious! The chicken stayed juicy. I did cut back a little on the black pepper and the flavor was medium spicy, just the way we like it. I used fresh pineapple, instead of canned and added a small handful of canned black beans to the rice mixture. My husband and I loved it!
I made this for dinner tonight and everyone loved it! I didn’t have chicken so I substituted pork chops and it was delicious. The rice was also great.
It was alright. The seasonings on the chicken were very good but I didn’t enjoy the rice
There was a lot of spice of the chicken and it felt like you were eating spices. The second time I made it I cooked the chicken with pineapple juice in the bottom and that made it a lot better I also drizzled more juice over it when I served it. ~Becca Jackson
Trying to keep low sodium so used garlic powder instead of garlic salt. Daughters thought it was too spicy but spouse and I liked it! Easy to prepare!
Really good but VERY peppery. Will cut down on the black pepper next time
We all liked the rice but I won’t be making the chicken again. The spices overwhelmed the taste of the meat.
I checked it at 30 minutes, nowhere near done. 45 minutes STILL NOT DONE. Is it because the breasts are crowded together in this 9 inch pan? Should I have used a cookie sheet?
Super easy and did not disappoint at all! Used chicken thighs(skin on, but cut off excess fat). Marinated them in half and half, chicken stock, 1 heaping Tblsp minced/marinated garlic. Pat dry with paper towels. Rub dry mixture on both sides but under the skin as well. Cooked it on the grill with sliced onion, and pineapple rings. Cooked slow for char and tenderness. Add sliced scallions to top of chicken.
Used to much chili pepper. Too hot for me.
It was amazing. I would have to dial back the rub a bit for 2 chicken breast instead of 4, but the rest can easily be put away for another day.
Delicioso!!! I ve made it several times. Now I add some lime juice to the rice and cutback a little on the nutmeg for the chicken and it’s great!