Island Chicken
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 2 lbs boneless skinless chicken breasts
- 1 1⁄2 tablespoons chili powder
- 1 1⁄2 tablespoons paprika
- 1 1⁄2 tablespoons ground cumin
- 1 1⁄2 tablespoons black pepper, ground
- 1 (20 ounce) can pineapple chunks (keep the juice)
- 1 (12 ounce) container pico de gallo (consists of chopped tomatoes, onion, jalapeno peppers, cilantro, and lime juice)
- 1 teaspoon oregano (leaves pref.)
- 3 -4 tablespoons olive oil
- 3 -4 cups cooked white rice
directions
- Mix equal parts of chili powder, paprika, cumin, and black pepper together in small bowl (approx 1 1/2 TBS of each spice). Set aside.
- Rinse and dry chicken breasts. Use preferred method of tenderizing (I pound them down to 1/4-1/2 inch width then sprinkle meat tenderizer on both sides and wait 5 minutes).
- Rub your prepared spice mixture over entire chicken breasts.
- Brown chicken in olive oil. Remove and keep warm.
- Using the same skillet you used to brown the chicken keep the drippings. Now add pineapple with juice along with the Pico de Gallo and simmer in pan on med-high heat for 5 minutes.
- Sprinkle oregano over pineapple-pico mixture. Turn off heat.
- On each plate stack one chicken breast over cooked rice, then using slotted spoon, spoon the pineapple-pico-oregano topping over chicken breast.
- Enjoy!
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RECIPE SUBMITTED BY
I've always had a love for food...whether I'm cooking or endulging alike. From a very young age my mother taught me and my 4 siblings the basics of cooking and baking which has stuck with me. I can't say I have a specific style. I love garlic, spicy foods, fresh baked breads, and a variety of desserts. I mostly enjoy going outside of my cooking comfort zone and experimenting. I rarely stick to a recipe word for word...I like to put my own spin on things to really make it my own. My husband has to be the pickiest eater on the planet so that keeps me evolving in my cooking (trying to make it taste wonderful and slip in the veggies without him noticing)!