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Caribbean Spice Chicken

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  Canned pineapple slices 20 Ounce, undrained (1 Can)
  Cornstarch 1 Teaspoon
  Ground ginger 1 Teaspoon
  Curry powder 1 Teaspoon
  Garlic powder 1 Teaspoon
  Vegetable oil 1 Teaspoon
  Shredded coconut 1⁄4 Cup (4 tbs)
  Slivered green onions 1⁄4 Cup (4 tbs)
  Ground red pepper 1⁄4 Teaspoon
  Boneless chicken breast halves 4

Preheat oven to 400°F.
Drain pineapple juice into large measuring cup.
Combine spices in small bowl.
Stir 1/4 teaspoon spice mixture and cornstarch into pineapple juice; set aside.
Sprinkle remaining spice mixture over chicken.
Drizzle oil over chicken.
Place on rack in roasting pan.
Bake 15 minutes.
Arrange pineapple slices on rack with chicken.
Bake 5 minutes more.Meanwhile, stir pineapple juice mixture.
Microwave, uncovered, on HIGH (100% power) 2 to 4 minutes until sauce boils and thickens.
Arrange chicken and pineapple on 4 serving plates.
Spoon with pineapple sauce; sprinkle with coconut and onions.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1397 Calories from Fat 189

% Daily Value*

Total Fat 22 g33.2%

Saturated Fat 9.1 g45.7%

Trans Fat 0.2 g

Cholesterol 399 mg133%

Sodium 527.6 mg22%

Total Carbohydrates 134 g44.5%

Dietary Fiber 11.4 g45.7%

Sugars 105.4 g

Protein 163 g325.4%

Vitamin A 23.4% Vitamin C 134.3%

Calcium 15.9% Iron 48.5%

*Based on a 2000 Calorie diet

Caribbean Spice Chicken Recipe