Pineapple Coriander Chicken

    50 minutes

    This Caribbean inspired chicken is crumbed in brown sugar, chilli and spices then baked and served with pineapple atop a bed of pineapple and coriander rice.

    27 people made this

    Serves: 4 

    • 1 tablespoon 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 chilli powder
    • 1/2 teaspoon ground nutmeg
    • 4 chicken breast halves, boneless and skinless
    • 1 cup uncooked white rice
    • 1 1/2 cups water
    • 1 (230g) tin sliced pineapple in juice, drained and divided
    • 2 tablespoons fresh coriander, chopped
    • 1 teaspoon olive oil
    • 1 pinch garlic salt
    • 1 pinch ground black pepper

    Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Preheat oven to 180 degrees C.
    2. Mix together the brown sugar, 1 teaspoon black pepper, thyme, cumin, 1 teaspoon of garlic salt, paprika, chilli powder and nutmeg in a bowl until thoroughly combined. Rub both sides of chicken breasts with the spice mixture then place into a 22x22cm baking dish. Sprinkle any remaining seasoning mix on top of chicken if desired.
    3. Bake in the preheated oven until the chicken is lightly browned, no longer pink inside and the juices run clear, about 30 minutes.
    4. While chicken is baking, bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover then simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
    5. Chop half the pineapple slices. Mix the chopped pineapple, coriander and olive oil into the cooked rice then season to taste with a pinch or two of garlic salt and black pepper. Fluff the rice up with a fork then transfer to a serving plate. Serve with the baked chicken, topped with remaining pineapple slices.

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    Reviews in English (136)


    I cooked the rice in my rice cooker, substituting some of the water for the pineapple juice in the can to give the rice a sweeter flavor, so it required little to no salt. Also used chicken tenders because they cook up faster. 20 minutes and the whole meal was ready and delicious! Yum! Be aware... the chickens flavor is quite strong. My family liked it but I could see how it could be pretty strong for others.  -  22 Aug 2011  (Review from Allrecipes USA and Canada)


    when you make add some pineapple juice for flavor and it is really good! and healthy my husband made me make it two nights in a row  -  20 Aug 2011  (Review from Allrecipes USA and Canada)


    Made this dish the other night for dinner and it was wonderful. The pineapple cilantro rice went well with the spicy carribean chicken. Served the chicken over the rice with a nice glass of moscato wine....the perfect meal! Felt like I had gone to a carribean restaurant to eat. 2 thumbs up!!  -  11 Sep 2011  (Review from Allrecipes USA and Canada)