Caribbean Chicken with Pineapple-Cilantro Rice

By Edoo

"For something a little more light and fun, but still pretty easy."

Ingredients

• 1 1 1 tablespoon light brown sugar
• 1 1 1 teaspoon ground black pepper
• 1 1 1 teaspoon dried thyme
• 1 1 1 teaspoon ground cumin
• 1 1 1 teaspoon garlic salt
• 1 1 1 teaspoon paprika
• 1/2 1/2 1/2 teaspoon chili powder
• 1/2 1/2 1/2 teaspoon ground nutmeg
• 4 4 4 skinless, boneless chicken breast halves
• 1 1 1 cup uncooked white rice
• 1 1/2 1 1/2 1/2 cups water
• 1 1 ounce) can 1 (8 ounce) can sliced pineapple in juice, drained - divided
• 2 2 2 tablespoons chopped fresh cilantro
• 1 1 1 teaspoon olive oil
• 1 1 1 pinch garlic salt
• 1 1 1 pinch ground black pepper

Details

Servings 4
Preparation time 20mins
Cooking time 50mins
Adapted from allrecipes.com

Preparation

Step 1

Preheat oven to 350 degrees F (175 degrees C).
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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.
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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).
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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.
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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.
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