Caribbean Chicken with Pineapple
Transport your taste buds to the tropics with this vibrant Caribbean Chicken with Pineapple recipe! Tender, juicy chicken breasts are seasoned with warm spices like allspice, paprika, and cumin, then seared to golden perfection. A medley of sweet pineapple chunks, colorful bell peppers, aromatic ginger, and garlic combines to create a flavorful, tangy-sweet sauce with a touch of savory depth from soy sauce and lime juice. Simmered together in one pan for ultimate convenience, this dish is a hearty and satisfying meal finished with a sprinkle of fresh cilantro for a burst of freshness. Perfectly paired with fluffy white rice, this quick and easy Caribbean-inspired dinner is ready in under an hour, making it a hassle-free way to bring exotic flair to your table.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 cups pineapple chunks (fresh or canned)
- 1 large red bell pepper
- 1 large green bell pepper
- 1 medium red onion
- 3 pieces garlic cloves
- 1 tablespoon ginger (fresh, grated)
- 3 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 tablespoon brown sugar
- 1 teaspoon ground allspice
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 2 tablespoons coconut oil (or vegetable oil)
- 0.25 cup fresh cilantro (chopped, for garnish)
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 3 cups cooked white rice (for serving)
Instructions
Start by patting the chicken breasts dry with a paper towel and season them with salt, black pepper, and a mix of allspice, paprika, and cumin. Set aside.
Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken and sear for 3-4 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of coconut oil. Add the chopped red and green bell peppers, diced red onion, minced garlic, and grated ginger. Sauté for 5-6 minutes until the vegetables are softened and fragrant.
Stir in the soy sauce, lime juice, and brown sugar to create the sauce. Add the pineapple chunks and toss everything together.
Return the chicken breasts to the skillet, nestling them into the sauce and vegetable mixture. Reduce the heat to low, cover the skillet, and let it simmer for 10-12 minutes until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Taste the sauce and adjust seasoning with salt or pepper if needed.
Garnish the dish with freshly chopped cilantro and serve hot over cooked white rice for a complete, hearty meal.
Nutrition Facts
Calories |
2803 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.9 g | 73% | |
| Saturated Fat | 31.1 g | 156% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 3469 mg | 151% | |
| Total Carbohydrate | 319.9 g | 116% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 72.5 g | ||
| Protein | 249.2 g | 498% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 376 mg | 29% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 3945 mg | 84% | |
*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.
