Recipes Pineapple Spiced Chicken and Rice 3.6 (18) 14 Reviews 5 Photos Chicken pieces are coated with a richly seasoned herb and spice rub, baked with pineapple slices, and served over pineapple jasmine rice. Submitted by Dole Updated on June 8, 2018 Save Rate Print Share Trending Videos Close this video player 5 5 5 Prep Time: 10 mins Cook Time: 40 mins Total Time: 50 mins Servings: 4 Yield: 4 servings Jump to Nutrition Facts Ingredients 1 (20 ounce) can DOLE® Pineapple Slices 1 teaspoon garlic powder 1 teaspoon ground thyme 1 teaspoon ground nutmeg 1 teaspoon ground allspice ½ teaspoon kosher salt ½ teaspoon ground cinnamon 4 boneless skinless chicken breast halves 1 tablespoon olive oil ¼ cup red onion, finely chopped ¼ cup chopped red bell pepper 1 cup Jasmine rice 1 ½ cups reduced-sodium chicken broth 1 tablespoon chopped fresh basil Salt and ground pepper to taste Directions Drain pineapple; reserve 1 tablespoon juice. Chop 2 pineapple slices; set aside for rice. Mix together reserved juice, garlic powder, thyme, nutmeg, allspice, salt and cinnamon in small bowl, until blended. Arrange chicken on foil-lined sheet pan. Season with salt and pepper. Rub each breast half with spice mixture over and under the skin. Place two pineapple slices on each breast. Bake at 350 degrees F 30 to 40 minutes, or until internal temperature of chicken reaches 165 degrees F and is no longer pink in center (Note: if using chicken legs, time will need to be increased 15 to 25 minutes). Cook olive oil, red onion and red pepper over medium-high heat in medium saucepan about 5 minutes or until onions are tender. Add rice and chopped pineapple to sauce pan, cook 3 minutes more. Add chicken broth, heat to boiling. Reduce heat to simmer and cook for 15 minutes or until all liquid is absorbed. Add chopped basil; let stand 5 minutes before serving. Arrange rice and chicken on 4 plates for service. Garnish with additional chopped basil, if desired. Tips *Substitution: Instead of 2 whole chicken breasts, you can substitute 4 whole chicken legs. I Made It Print Nutrition Facts (per serving) 436 Calories 6g Fat 62g Carbs 32g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 436 % Daily Value * Total Fat 6g 7% Saturated Fat 1g 7% Cholesterol 67mg 22% Sodium 371mg 16% Total Carbohydrate 62g 22% Dietary Fiber 3g 10% Total Sugars 17g Protein 32g 64% Vitamin C 15mg 16% Calcium 46mg 4% Iron 3mg 18% Potassium 396mg 8% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved