Pineapple Spice Chicken with Cilantro Lime Rice
Spice it up a little for weeknight dinner with this dish that is easy to make and will be on the table in less than an hour! My kids love the sweet pineapple rings in the sauce, and the cilantro lime rice is a good twist on regular plain rice. An alternative to putting the chopped cilantro in the rice (in case your kids fuss at the “green”), is to just sprinkle the cilantro on top of the plated dishes that like it.
3 and ¼ cups low sodium chicken broth, divided use
1 and ½ cups jasmine rice
1 and ¾ lbs boneless, skinless chicken breasts
¾ cup flour
1 and ½ tablespoons mild Jamaican jerk seasoning
1 and 1/2 teaspoons salt
3 tablespoons extra virgin olive oil
2 tablespoons butter
¾ cup diced red bell pepper
¼ cup chopped fresh cilantro
1 can sliced pineapple rings in 100% pineapple juice, 20 oz size
In a medium pot, bring 2 and ¼ cups of the chicken broth to a boil over medium-high heat. Stir in the rice. Cover and reduce heat to low. Let cook for 15 minutes or until all liquid has been absorbed.
Cut chicken breasts into tenderloins or smaller pieces. Combine flour, jerk seasoning and salt in a plate and mix well. Place chicken in flour mixture and coat both sides. Shake off excess flour.
Heat olive oil in a large pan over medium heat. Place chicken in pan in a single layer. Cook until browned, about 6 minutes, then flip over. Remove chicken from pan when fully cooked through, after about 5 more minutes.
When rice is cooked, remove from heat and fluff with a fork. Stir in butter, juice from the lime, red bell pepper and cilantro. Add ¼ teaspoon salt (or salt to taste).
On medium-low heat, add remaining 1 cup chicken broth into the same pan that cooked the chicken. Stir well to deglaze the pan if necessary. Add ½ cup of the pineapple juice from the can. Return chicken to the pan and add pineapple rings. Let simmer for 5 minutes.
Serve chicken over rice and drizzle with pan sauce and pineapple slices.
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