Caribbean Chicken With Pineapple-cilantro Rice

Ingredients

• Servings: 4
• 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
• 1/2 teaspoon chili powder
• 1/2 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
• 1 pinch ground black pepper

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c).
• 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.
• 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).
• 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.
• 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.