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Caribbean Spice Chicken

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Ingredients
  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
Directions

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: 
Easy
Cuisine: 
Caribbean
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken

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