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Caribbean Chicken & Coconut Rice

Caribbean Chicken & Coconut Rice

with Cucumber & Charred 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 rice. With fragrant, tangy and smokey profiles - this dish brings you all the excitement you never knew you needed for a weeknight dinner!

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 Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

½ tin

pineapple slices

1 bag

baby spinach leaves

1

cucumber

1 packet

chicken breast

1 tin

coconut milk

1 packet

basmati rice

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

1 bag

mint

1 sachet

mild Caribbean jerk seasoning

Not included in your delivery

1

olive oil

⅔ cup

water

¼ tsp

salt

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3083 kJ
Fat31.1 g
of which saturates20 g
Carbohydrate74.6 g
of which sugars12.8 g
Protein38.5 g
Sodium1341 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Lid
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Reserve 2 tbs of pineapple juice, then drain the pineapple slices (see ingredients) and roughly chop. Roughly chop the baby spinach leaves and cucumber. Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks.

2

In a medium bowl, combine the mild Caribbean jerk seasoning, the salt and a drizzle of olive oil. Add the chicken and toss 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, then 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, tossing occasionally, until lightly charred, 2-3 minutes. Transfer to a large bowl, then add the baby spinach, cucumber, reserved pineapple juice and a drizzle of olive oil. Season to taste, mix well and set aside.

5

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the chicken, in batches, 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

Pick and thinly slice the mint leaves. Slice the Caribbean chicken. Divide the coconut rice between bowls. Top with the chicken and cucumber-charred pineapple salsa. Garnish with the mint to serve.