- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 385.6
- Total Fat: 9.7 g
- Cholesterol: 65.7 mg
- Sodium: 232.9 mg
- Total Carbs: 40.8 g
- Dietary Fiber: 1.7 g
- Protein: 30.9 g
Pina Colada Rice and ChickenSubmitted by: DODGEEWE
IntroductionA sweet and slighly spicy rice and chicken dish. I was tired of eating just plain chicken and rice. In this dish, the rice is what holds the most flavor. Sometimes with the leftovers, I dice the chicken and mix it with the rice for an easy to take lunch option. A sweet and slighly spicy rice and chicken dish. I was tired of eating just plain chicken and rice. In this dish, the rice is what holds the most flavor. Sometimes with the leftovers, I dice the chicken and mix it with the rice for an easy to take lunch option.
1.5 cups brown basmati rice (dry)
1 10oz can coconut milk
1 13.5oz can crushed pineapple
0.5 tsp salt
0.5 tsp ground coriander
0.5 tsp ground cumin
0.25 tsp ground chipolte chile powder
4 chicken breast halves (approx. 32 oz)
16 mint leaves (optional garnish)
Approximately 30 minutes into cooking rice, season chicken with a sprinkling of coriander, cumin, and chipolte powder to taste. Grill on George Forman like grill for approximately 7-10 minutes until cooked through.
Serve approximately 0.75 cup of rice with 0.5 chicken breast. Garnish each pile of rice with 2 mint leaves (optional). Serves 8.
NOTE: I usually serve this with steamed broccoli or raw red peppers. The salt in this recipe brings out the sweetness of the coconut/pineapple. If you opt to leave out the salt, you may need to add a teaspoon or two of sugar to increase the sweetness. The coriander will also add to the sweetness and the cumin and chipolte chile powder adds to the flavor. These can be skipped if you'd like but it really does add great flavor. When seasoning chicken, season light because these spices usually pack a big punch of flavor!
Number of Servings: 8
Recipe submitted by SparkPeople user DODGEEWE.