Description
A delicious and colorful dish featuring juicy chicken, fragrant rice, and zesty pineapple salsa.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (1.5 lbs)
- 2 tbsp lime juice
- 2 garlic cloves, minced
- 1 tsp smoked paprika
- 1 tsp chili powder
- Salt and pepper to taste
- 1 pineapple (peeled and quartered)
- 1/4 cup chopped fresh cilantro
- 1 jalapeño (seeded and diced)
- 1/2 red onion (finely chopped)
- 1 tbsp lime juice (for salsa)
- 1 1/2 cups basmati rice
- 2 cups chicken broth (or vegetable broth for halal)
- 1 tbsp butter (or oil)
Instructions
- Marinate chicken: In a bowl, mix lime juice, garlic, smoked paprika, chili powder, salt, and pepper. Add chicken and let it marinate for 30 minutes.
- Grill chicken: Preheat grill or skillet. Grill chicken for 6–7 minutes on each side until cooked through. Let rest.
- Make the pineapple salsa: Cut quartered pineapple into chunks. Combine with cilantro, jalapeño, red onion, and lime juice in a bowl.
- Cook the rice: In a saucepan, add rice and chicken broth, stirring in butter. Bring to boil, then reduce heat and cover for 15 minutes.
- Assemble the dish: Serve rice on a plate, top with grilled chicken, and add pineapple salsa.
Notes
Don’t skip marinating the chicken for enhanced flavor. Use fresh herbs for the best taste.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 12g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg