Carribean Chicken

by Finy (follow)
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This is another easy recipe, is quick and very tasty.

You COULD add more vegetables if you like.

Preparation Time: 10 minutes - plus standing time
Cooking Time: 25 minutes
Serves: 3

2 large chicken breasts
tbsp vinegar
215 g pineapple slices in natural juice
1 tsp brown sugar
1 tbsp olive oil
90 g rice
1 yellow capsicum, sliced
strips of other coloured capsicum to decorate (I didnt use these)
Tabasco sauce, to taste
2 tbsp dark rum

Cut the chicken into bite sized pieces and put in a bowl.

Make the marinade by mixing the vinegar, pineapple juice, sugar, some salt and pepper to taste.

Pour over the chicken, cover and leave overnight in the fridge. Turn it occasionally during this time.


Drain the chicken and keep the marinade. Make it up to 300 ml with water.

Heat the oil, add the chicken and fry over moderate heat until it has changed colour on all sides.

Add the rice


Add most of the capsicum and fry for about 5 minutes, stirring.

Pour in the marinade and slowly bring to the boil.

Stir once and then add some Tabasco sauce to taste, and lower the heat.

Cover and simmer for about 15 - 20 minutes or until the chicken and rice are tender and most of the liquid has been absorbed.

Chop the pineapple and add the chicken with the rum.

Fold in gently and heat through. Taste and adjust the salt and pepper if needed.


Garnish with remaining capsicum slices - I did not do this step but it looks nicer.

#Make ahead
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