Caribbean Pineapple Chicken Recipe

Caribbean Pineapple Chicken Recipe

Ingredients:

8 pineapple slices
1/4 c of veggie oil plus 2 Tbsps
4 skinless & boneless chicken-breast; halved & pounded slightly
4 garlic cloves
1 c of water
1/2 c of flour
1/2 c of soysauce
3/4 c of honey
Juice from 1 lime
Pinch ground pepper (red)
1 teaspoon of coconut
Crushed pepper (red)
1 Tbsp of peeled ginger; cut into Julienne-strips
1 & 3/4 c of water
1 & 1/2 c of long grain rice; washed, rinsed & drained
Bayleaf
1/3 c of canned coconut-milk (unsweetened)
Tabasco sauce
1/2 tsp if salt
2 minced scallions
1 teaspoon of extract (coconut)
2 Tbsp of minced cilantro

Instructions:

Combine pepper (red), extract, juice, soysauce, honey & water in bowl then set it aside. Have the slices of pineapples cut into half then saute them in skillet placed over mid-heat ’til almost browned then set them aside.

You rub the meat w/ garlic then dredge them w/ flour ’til well coated. Saute meat on same skillet ’til browned on both sides. Set them aside.

Pour the honey mixture into used pan then return meat into pan then simmer them together for 12 to 15 mins over low-heat, turning chicken carefully as necessary. Best when serve it over Caribbean-rice. Garnish w/ crushed pepper & cilantro if you please.

Caribbea-rice: Have oil heated over high-heat. You saute the ginger quickly for 2 mins, stir frequently. You add the extract, Tabasco, salt, bayleaf, coconut-milk & water then boil.

Adjust to low-heat then cook w/ cover for 20 mins ’til tender & liquid has been absorbed. Have pan removed from direct heat then sprinkle w/ scallions & cilantro. Discard bayleaf prior to serving.

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