Chicken with Pineapple-Cilantro Rice
Description
Spicy chicken breasts are baked, then served with pineapple rice for a Caribbean-style chicken meal that's ready in less than an hour.
Ingredients
•
1 tablespoon light brown sugar
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1 teaspoon ground black pepper
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1 teaspoon dried thyme
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1 teaspoon ground cumin
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1 teaspoon garlic salt
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1 teaspoon paprika
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1/2 teaspoon chili powder
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1/2 teaspoon ground nutmeg
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4 skinless, boneless chicken breast halves
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1 cup uncooked rice
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1 1/2 cups water
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8 ounces sliced pineapple
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2 tablespoons cilantro
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1 teaspoon olive oil
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1 pinch garlic salt
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1 pinch black pepper
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
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.
3
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).
4
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.
5
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.