Caribbean Chicken
Nutritional Info
- Amount Per Serving
- Calories: 186.6
- Total Fat: 3.3 g
- Cholesterol: 7.0 mg
- Sodium: 11.8 mg
- Total Carbs: 34.9 g
- Dietary Fiber: 3.2 g
- Protein: 6.0 g
View full nutritional breakdown of Caribbean Chicken calories by ingredient
This is a SparkPeople.com Recipe (what's this)
Introduction
Ready in just 20 minutes. Ready in just 20 minutes.Ingredients
- 1 pound skinned and boned chicken breasts, cut into bite size pieces
- 2 cups pineapple tidbits, drained, reserve ¼ cup pineapple juice
- 1 cup chopped green pepper
- 1 cup water
- 1 tablespoon cornstarch
- 2 tablespoons cider vinegar
- 2 tablespoons brown sugar
- 1/8 teaspoon dried garlic powder
- 1/8 teaspoon dried ginger
- 1 medium diced banana
- 1/4 cup slivered almonds
- 1 cup uncooked brown rice
Directions
1. In a large sauce pan cook rice according to package directions.
2. In a large skillet sprayed with vegetable cooking spray, sauté chicken for 5 minutes until tender. Stir in pineapple and green pepper.
3. In a small bowl combine the 1/4 cup reserved pineapple juice, water, cornstarch, vinegar, brown sugar, garlic, and ginger. Stir well.
4. Pour mixture into chicken mixture. Mix well to combine. Continue cooking for 5 minutes or until mixture thickens, stirring often.
5. Fold in banana and almonds. Heat through.
6. Prepare brown rice according to package directions.
7. Serve over cooked brown rice.
Makes 6 servings (approx 4 oz chicken with 1/3 cup cooked rice)
2. In a large skillet sprayed with vegetable cooking spray, sauté chicken for 5 minutes until tender. Stir in pineapple and green pepper.
3. In a small bowl combine the 1/4 cup reserved pineapple juice, water, cornstarch, vinegar, brown sugar, garlic, and ginger. Stir well.
4. Pour mixture into chicken mixture. Mix well to combine. Continue cooking for 5 minutes or until mixture thickens, stirring often.
5. Fold in banana and almonds. Heat through.
6. Prepare brown rice according to package directions.
7. Serve over cooked brown rice.
Makes 6 servings (approx 4 oz chicken with 1/3 cup cooked rice)
Member Ratings For This Recipe
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INCENSE11
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CYNTHIAS50
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STARLINA
This was amazing! After reading everyone's reviews, I seasoned the chicken with cayenne pepper, garlic salt, and pepper. I used a red bell pepper for color, and a plantain instead of a banana, no almonds. The dish was beautiful and it was a perfect pairing of sweet and spicy. Thanks for sharing! - 11/17/08
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ARIZUMA
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TABBYSMOM
This was a hit at my house and will definitely become a regular on the menu!! The only thing I have to question is the accuracy of the nutritional info. The info is based on 6 servings w/4 oz of chicken, which would be 24 oz., however, the recipe only calls for 1 lb of chicken, which is only 16 oz - 11/13/07
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ADAPTABLE_ELLEN
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XAOLIN
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CD3513261
I bought all the ingredients to make a half order of this for my husband and I. But my husband started complaining that he doesnt like fruit in his dinner. So I said fine, I'll cook it and take it for lunches. So I did & he couldnt keep his fingers out of the pan. I'll definitely make it again! - 7/5/09
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DEEDOD2006
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MISSSMILEY34
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APPLEPIEDREAMS
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PAWTRACKS
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ACADIAN7
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DBULLARD2
Very good!! Re the blandness, remember chicken breast IS bland. We never use it, despite it's lower fat content--why not eat something that tastes good? We always use chicken thighs--skinless for BBQ, boneless & skinless for other recipes, cutting off all visible fat. Try boneless pork loin, too!! - 7/5/09
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FELICIASMILES
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GOODHEALTH4EVER
MADE THIS FOR DINNER TONIGHT:) IT WAS EASY TO MAKE AND FLAVORFUL. I USED 20 OZ. OF CRUSHED PINEAPPLE, 2 BANANAS, NO GREEN PEPPERS AND USED WHOLE WHEAT EGG NOODLES (OUT OF RICE). NEXT TIME I WOULD USE FRESH GARLIC AND FRESH GINGER FOR A LITTLE MORE ZIP.
SMELLES AND LOOKS YUMMY. THANKS FOR SHARING - 6/7/10
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VICTORIA691
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NUGE1116
Awsome chicken recipe! Especially for a 20 min. deal. It's hard to find enough recipes to keep chicken interesting, and even harder if you eat chicken almost every single day. Sometimes even twice per day. A little chili powder or jalapenos makes for an interesting twist on this recipe too. - 7/29/09
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