Monday, February 20, 2012

Pineapple Chicken with Coconut rice

Recipe #1:

I came up with this recipe for a dinner party and decided to try it out at work. I ended up making it for lunch every day for an entire week because it was so popular. The original incarnation involved 3 whole chickens, and instead of canned pineapple I used a whole pineapple which I peeled, cut into thirds, and stuffed into the cavities of the birds before roasting. If you can't find Caribbean Jerk seasoning at your local grocery, you can easily make your own by mixing:

2 tablespoons dried minced onion
2 1/2 teaspoons dried thyme
2 teaspoons ground allspice
2 teaspoons ground black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground clove
1/2 teaspoon cayenne pepper
1/2 teaspoon salt

Jerk Pineapple Chicken with Coconut Rice

4 Chicken Breasts
¼ Cup Honey
2 Tablespoons Jerk Seasoning
1 Can Sliced Pineapple
2 Cups Rice
1 Cup Shredded Coconut

1.       Pre heat the oven to 375 degrees.
2.       Wash the chicken and trim any excess fat.
3.       In a mixing bowl, combine the honey, jerk seasoning, and chicken breasts.
4.       Place the chicken breasts in a baking dish; Open the canned pineapple and pour it over the chicken in the baking dish; place in the oven and bake for 30 - 45 minutes, or until the centers are no longer pink.
5.       While the chicken is roasting in the oven, cook the rice according to the package directions.
6.       Spread the shredded coconut on a baking tray and place in the oven for 5 - 8 minutes, the coconut should be toasted brown, check often to make sure it doesn't burn; remove the coconut from the oven and fold into the cooked rice.
7.       When the chicken is done, pull it from the oven; the baked pineapple slices may be chopped and stirred into the rice OR served over the chicken breasts.

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