Caribbean Chicken Medley
Transport your taste buds to the tropics with this vibrant and flavor-packed Caribbean Chicken Medley! Perfectly seared chicken breasts are nestled into a colorful sauté of red and green bell peppers, juicy pineapple chunks, and red onion, all simmered in a bold spice blend featuring allspice, cumin, paprika, and a hint of cayenne for just the right amount of kick. Finished off with a drizzle of honey and a splash of tangy lime juice, this dish strikes the perfect balance of sweet, savory, and zesty. Garnished with fresh cilantro and served over tender white or jasmine rice, this 45-minute recipe is a feast for both the eyes and the palate. Whether you’re planning a weeknight dinner or craving a taste of the Caribbean, this skillet masterpiece is a must-try!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1.5 cups Fresh pineapple chunks
- 1 large Red bell pepper
- 1 large Green bell pepper
- 1 medium Red onion
- 3 cloves Garlic cloves
- 1 teaspoon Ground allspice
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Honey
- 2 tablespoons Lime juice
- 0.25 cup Cilantro
- 4 cups Cooked white or jasmine rice (for serving, optional)
Instructions
1. Begin by prepping your ingredients. Slice the red and green bell peppers into thin strips, dice the red onion, mince the garlic cloves, and chop the cilantro. Set everything aside.
2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
3. Season the chicken breasts with 1 teaspoon of salt and 0.5 teaspoon of black pepper. Add the chicken to the skillet and cook for 4-5 minutes per side, or until golden brown and fully cooked. Remove the chicken from the skillet and set aside.
4. In the same skillet, add the diced red onion and minced garlic. Sauté for 2-3 minutes, stirring frequently, until fragrant.
5. Add the red and green bell peppers to the skillet. Sauté for another 3 minutes until the vegetables begin to soften.
6. Stir in the ground allspice, ground cumin, paprika, and cayenne pepper, cooking for 1 minute to toast the spices.
7. Add the pineapple chunks to the skillet along with 1 tablespoon of honey and 2 tablespoons of lime juice. Stir everything together and allow to cook for 3-4 minutes, letting the pineapple soften slightly and release its juices.
8. Return the cooked chicken breasts to the skillet, nestling them into the medley of vegetables and pineapple. Spoon some of the sauce over the chicken to coat.
9. Lower the heat and let everything simmer together for another 5-7 minutes, ensuring the chicken is fully infused with the Caribbean flavors.
10. Remove the skillet from the heat and garnish with fresh chopped cilantro.
11. Serve the Caribbean Chicken Medley over cooked white or jasmine rice for a complete meal, or enjoy it as is. Enjoy!
Nutrition Facts
Calories |
2951 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.8 g | 74% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 2918 mg | 127% | |
| Total Carbohydrate | 349.6 g | 127% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 58.7 g | ||
| Protein | 248.3 g | 497% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 327 mg | 25% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 3473 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
