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Caribbean Chicken & Coconut Rice

Caribbean Chicken & Coconut Rice

with Caramelised Pineapple Salsa

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Caribbean spice is such a party for your mouth that we had to step up every element of this lively dish, from the pineapple salsa to the coconut-spinach rice. If you like things mild, just leave out the chilli – the salsa is already packed with flavour!

Tags:Kid Friendly
Allergens:

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 tin

pineapple slices

½

fresh chilli

1

cucumber

1 bag

mint

1 packet

chicken breast

1 tin

coconut milk

1 packet

basmati rice

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1 bag

baby spinach leaves

1 sachet

mild Caribbean jerk seasoning

Not included in your delivery

olive oil

1 cup

water

¼ tsp

salt

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3087 kJ
Fat27.5 g
of which saturates13.1 g
Carbohydrate79.5 g
of which sugars17.8 g
Protein38.1 g
Sodium1339 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Lid
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Drain the pineapple slices, reserving the pineapple juice. Finely chop the long green chilli (if using). Roughly chop the cucumber. Pick and roughly chop the mint leaves.

2

Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. In a medium bowl, combine the mild Caribbean jerk seasoning, the salt and a drizzle of olive oil. Add the chicken and turn to coat. Set aside.

3

In a medium saucepan, add the coconut milk, water and a pinch of salt and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 15 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

4

While the rice is cooking, heat a large frying pan over a high heat. Cook the pineapple slices, turning occasionally, until browned and slightly charred, 3-4 minutes. Transfer to a plate and roughly chop. In a second medium bowl, combine the charred pineapple, cucumber, mint, chilli and the reserved pineapple juice (2 1/2 tbs for 2 people / 1/3 cup for 4 people). Season to taste and set aside.

TIP: Some like it hot but if you don't, just hold back on the chilli.

5

Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the chicken until cooked through, 3-5 minutes each side (depending on thickness).

TIP: The chicken is cooked through when it's no longer pink inside.

TIP: Don't worry if the spice blend chars a little in the pan, this adds to the flavour!

6

Slice the Caribbean chicken. Stir the baby spinach leaves through the coconut rice until wilted. Divide the coconut rice, chicken and caramelised pineapple salsa between plates.