Caribbean Chicken

Caribbean Chicken RECIPE

4.1 of 5 (385)
editors choice
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 Recipe (what's this)


Ready in just 20 minutes. Ready in just 20 minutes.


    • 1 pound skinned and boned chicken breasts, cut into bite size pieces
    • 2 cups pineapple tidbits, drained, reserve ╝ 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


1. In a large sauce pan cook rice according to package directions.

2. In a large skillet sprayed with vegetable cooking spray, sautÚ 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)

TAGS:  Poultry |

Member Ratings For This Recipe

  • no profile photo

    Very Good
    70 of 72 people found this review helpful
    Marinated overnight in small can crushed pineapple, soy sauce, salt, lemon juice, & Johnny's "Jamaica Me Crazy" spice. Sauteed one onion finely chopped, before chicken. My son added soy sauce. We loved it. - 2/3/09

  • no profile photo

    49 of 50 people found this review helpful
    I've made this several times and each time I tweak it a little to my own preferences, which everyone here who has left such negative comments can do too! I think the recipe as is was good too! Sometimes we want less sweet and more heat, other times the opposite...loved it! - 5/16/09

  • no profile photo

    43 of 43 people found this review helpful
    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

  • no profile photo

    Very Good
    23 of 24 people found this review helpful
    Me and my boys really liked this. I used fresh garlic and ground ginger instead of the powders. Sauteed one small onion before adding the chicken, then added celery, green onions and cilantro. Very tasty! - 11/23/08

  • no profile photo

    20 of 20 people found this review helpful
    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