Caribbean Chicken with Pineapple

Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

Ingredients Nutrition

Directions

  1. Put the chicken portions in a casserole dish with the chopped pepper and curry powder.
  2. Pour over the stock and add salt and pepper.
  3. Cover and cook in a preheated hot oven at 220 C / 425 F / Gas 7 for 50 minutes.
  4. Chop the pineapple rings and banana and add to the casserole. Cook for a 10 minutes or until the chicken is tender.
  5. Garnish the casserole with the orange slices.

Reviews

(8)
Most Helpful

This was a tangy, very Caribbean style chicken. It was a little more work than I anticipated.

Donna Angalet June 11, 2001

Hubby doesn't like bananas, so I left half a banana in one piece, and dug it out prior to serving and kept it to myself. I think it's the banana that makes this dish. I made this in my slow cooker, and started by cooking the chicken, and peppers along with a chopped onion for a couple of hours before adding the stock. A half hour before serving, I added the fruit. I also thickened the liquid. I give this recipe 5 stars, but hubby only gave the banana-less version a 3.

Sing4mysupper April 28, 2010

Tasty, simple and very easy. I liked the addition of the banana, used pineapple pieces, make sure you drain them, lots of liquid in this dish and I cut back by 1/4 cup.

Evie* March 04, 2002

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