Best 4 Caribbean Pineapplecoconut Chicken Recipes

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Tantalize your taste buds with a culinary journey to the Caribbean, where flavors dance enticingly on your palate. Embark on an exotic adventure with our Caribbean Pineapple Coconut Chicken, a tantalizing dish that captures the vibrant essence of the islands. This delectable creation blends juicy chicken, sweet pineapple, creamy coconut milk, and a symphony of fragrant spices, resulting in a harmonious explosion of flavors.

As you savor each succulent bite, you'll be transported to a tropical paradise, where palm trees sway gently in the warm breeze and the ocean whispers its secrets. The chicken, marinated in a delectable blend of Caribbean spices, is grilled to perfection, achieving a tender and smoky flavor that mingles seamlessly with the sweet and tangy pineapple. The creamy coconut milk sauce envelops the chicken and pineapple, creating a rich and flavorful embrace that lingers on your taste buds.

Accompanying the main course, a symphony of tantalizing side dishes awaits. Indulge in the vibrant flavors of Caribbean-style rice, fluffy and aromatic, infused with the essence of coconut and spices. Dive into the vibrant medley of Caribbean-style vegetables, a colorful array of crisp bell peppers, succulent carrots, and tender broccoli, sautéed with a hint of garlic and herbs.

Quench your thirst with a refreshing glass of tropical punch, a vibrant blend of pineapple, orange, and cranberry juices, crowned with a garnish of fresh mint. As you sip this delightful beverage, let its sweet and tangy flavors transport you to a Caribbean beach, where the waves gently caress the shore and the sun paints the sky with hues of gold and orange.

Indulge in this Caribbean feast, a celebration of culinary artistry that invites you to savor the vibrant flavors and aromas of the islands. Embark on this exotic adventure, where each bite is a testament to the rich culinary traditions of the Caribbean.

Here are our top 4 tried and tested recipes!

CARIBBEAN CHICKEN WITH PINEAPPLE-CILANTRO RICE



Caribbean Chicken with Pineapple-Cilantro Rice image

For something a little more light and fun, but still pretty easy.

Provided by KyleeJo06

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 50m

Yield 4

Number Of Ingredients 16

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
½ teaspoon chili powder
½ teaspoon ground nutmeg
4 skinless, boneless chicken breast halves
1 cup uncooked white rice
1 ½ 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

Steps:

  • 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.

Nutrition Facts : Calories 366.9 calories, Carbohydrate 51 g, Cholesterol 67.2 mg, Fat 4.8 g, Fiber 1.9 g, Protein 28.5 g, SaturatedFat 1.2 g, Sodium 606.1 mg, Sugar 11.7 g

QUICK CARIBBEAN PINEAPPLE CHICKEN



Quick Caribbean Pineapple Chicken image

This is a quick adaptation of an old favorite. This looks like you spent a lot more time in front of your stove. Can be quite pretty to look at too!

Provided by TishT

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

8 slices pineapple
4 boneless skinless chicken breast halves, slightly pounded
1/4 cup vegetable oil
4 garlic cloves
1/2 cup flour
1 cup water
3/4 cup honey
1/2 cup soy sauce
1 lime, juice of
1 teaspoon coconut extract
1 pinch ground red pepper
minced cilantro (optional)
crushed red pepper flakes (optional)

Steps:

  • Mix water, honey, soy sauce, lime juice, coconut extract and red pepper.
  • Set aside.
  • Cut pineapple slices in half.
  • In a nonstick skillet, sauté in oil over medium heat until slightly browned.
  • Set aside.
  • Rub chicken breasts with garlic.
  • Dredge in flour until thoroughly coated.
  • In pan juices, sauté chicken over medium heat until browned,about 2 minutes.
  • Turn and brown other side.
  • Remove chicken from pan and set aside.
  • Rinse or wipe pan.
  • Note: you don't need to cook the chicken in this step; you're just browning the flour coating so that it sticks to the chicken while it's simmering in the sauce.
  • Cooking the flour also prevents a pasty flavor.
  • Pour honey-soy mixture into pan.
  • Return chicken to pan and simmer in honey mixture for 12-15 minutes over low heat.
  • Turn chicken once during cooking being careful not to tear the coating.
  • Note: Make sure the sauce is only simmering.
  • If the heat is too high, the mixture bubbles vigorously and burns, ruining the flavor of the dish.
  • Serve over rice.
  • Serve with snow peas or broccoli, arranged decoratively with pineapple.
  • Garnish with a sprinkle of cilantro and crushed red pepper, if desired.

COCONUT PINEAPPLE CHICKEN



Coconut Pineapple Chicken image

Pineapple, coconut and almonds dress up this pleasantly sweet treatment for cooked chicken. "It's a great way to serve leftover chicken," says Nyla Christensen of Rapid City, South Dakota. "Sometimes, I use turkey instead."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4-6 servings.

Number Of Ingredients 11

1 can (20 ounces) pineapple chunks
2 tablespoons cornstarch
2 tablespoons sugar
1 cup chicken broth
1 tablespoon lemon juice
1 teaspoon salt
3 cups cubed cooked chicken
1 medium green pepper, julienned
1/4 cup sweetened shredded coconut, toasted
1/2 cup slivered almonds, toasted, divided
1 teaspoon rum extract

Steps:

  • Drain pineapple, reserving juice; set the pineapple aside. In a large skillet, combine the cornstarch, sugar, broth, lemon juice, salt and reserved juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. , Stir in the chicken, green pepper, coconut, pineapple, 1/4 cup almonds and extract. Cook for 8-10 minutes or until chicken is heated through. Sprinkle with remaining almonds.

Nutrition Facts : Calories 300 calories, Fat 11g fat (3g saturated fat), Cholesterol 62mg cholesterol, Sodium 620mg sodium, Carbohydrate 27g carbohydrate (18g sugars, Fiber 2g fiber), Protein 23g protein.

CARIBBEAN PINEAPPLE CHICKEN



Caribbean Pineapple Chicken image

Tropical breezes and an ocean sunset aren't necessary to enjoy Mary Tallman's Caribbean cuisine. "This zippy chicken recipe makes a quick, easy and delicious meal," she shares from Arbor Vitae, Wisconsin. "Sometimes, I substitute lean pork for the poultry,"

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 3 servings.

Number Of Ingredients 12

1 teaspoon cornstarch
1 can (6 ounces) pineapple juice, divided
1 tablespoon prepared mustard
1/2 teaspoon dried thyme
1/4 to 1/2 teaspoon crushed red pepper flakes
3/4 pound boneless skinless chicken breast, cut into thin strips
1/2 teaspoon salt
2 teaspoons canola oil
1/2 cup thinly sliced green onions
1/2 cup golden raisins
2 medium firm bananas, cut into 1/4-inch slices
Hot cooked rice, optional

Steps:

  • In a small bowl, combine cornstarch and 1/2 cup pineapple juice until smooth. Stir in the mustard, thyme and pepper flakes; set aside. Sprinkle chicken with salt. In a large nonstick skillet, saute chicken in oil for 3-4 minutes or until chicken juices run clear. Remove from the skillet and keep warm., Pour remaining pineapple juice into skillet. Stir in green onions and raisins; cook and stir for 1 minute. Stir reserved pineapple juice mixture and add to skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return chicken to skillet; heat through. Stir in bananas. Serve over rice if desired.

Nutrition Facts : Calories 314 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 515mg sodium, Carbohydrate 43g carbohydrate (0 sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges

Tips:

  • Use ripe pineapple: For the best flavor, use ripe pineapple that is sweet and juicy. If you don't have ripe pineapple, you can use canned pineapple, but be sure to drain it well before using.
  • Marinate the chicken: Marinating the chicken in the pineapple-coconut marinade for at least 30 minutes helps to infuse it with flavor and make it more tender.
  • Use a heavy skillet: A heavy skillet will help to evenly cook the chicken and prevent it from sticking.
  • Cook the chicken over medium heat: Cooking the chicken over medium heat will help to prevent it from burning and ensure that it is cooked through.
  • Serve the chicken with rice or your favorite side dish: This dish is delicious served with rice, mashed potatoes, or your favorite side dish.

Conclusion:

This Caribbean Pineapple Coconut Chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. The chicken is marinated in a flavorful pineapple-coconut marinade and then cooked until tender and juicy. The sauce is made with pineapple juice, coconut milk, and spices, and it is served over the chicken and rice. This dish is sure to please everyone at the table.

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