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Caribbean Chicken & Coconut Rice

Caribbean Chicken & Coconut Rice

with Caramelised Pineapple Salsa

Family Friendly
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Spicy, tangy, smokey - this dish brings you all the excitement you never knew you needed for a weeknight dinner! Taste and enjoy this flavour sensation inspired by the the Caribbean.

Tags:Not Suitable for CoeliacsLow CalorieNaturally Gluten-Free
Allergens:Sulphites

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

Preparation Time35 minutes
Cooking difficultyMedium
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 tin

pineapple slices

½ unit

long red chilli

1 unit

tomato

1 unit

cucumber

1 bunch

mint

1 packet

chicken thigh

1 sachet

mild Caribbean jerk seasoning

(ContainsSulphites)

1 tin

coconut milk

1 packet

basmati rice

1 bag

baby spinach leaves

Not included in your delivery

tbs

olive oil

¼ tsp

salt (for the chicken)

1 cup

water

¼ tsp

salt (for the rice)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2308 kJ
Fat20.9 g
of which saturates8 g
Carbohydrate48.7 g
of which sugars18.5 g
Dietary Fibre0 g
Protein37.5 g
Cholesterol0 mg
Sodium1308 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Lid
Medium Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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1

Reserve the pineapple juice, then drain and roughly chop the pineapple slices. Finely chop the long red chilli (if using). Finely chop the tomato and cucumber. Pick and thinly slice the mint leaves (reserve a few for garnish).

2

Slice the chicken thigh in half. In a medium bowl, add the mild Caribbean jerk seasoning, salt (for the chicken) and a drizzle of olive oil. Add the chicken thigh and toss to coat. Set aside.

3

In a medium saucepan, add the coconut milk, the water and salt (for the rice) 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. When the rice is done, stir through the baby spinach leaves until wilted. TIP: The rice will finish cooking in its own steam so don't peek!

4

While the rice is cooking, heat a medium frying pan over a high heat. Add the pineapple and cook until lightly charred, 4-5 minutes. Transfer to a medium bowl, then add the tomato, cucumber, long red chilli (if using), mint and the pineapple juice (2 tbs for 2 people / 1/3 cup for 4 people). Season to taste with salt and pepper, mix well and set aside.

5

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the chicken and cook, turning occasionally, until golden and cooked through, 10-14 minutes.

TIP: Don't worry if the spice blend burns a little in the pan, this adds to the Caribbean flavour! TIP: If your pan is getting crowded, cook in batches for the best results, adding more oil as needed.

6

Divide the coconut rice, Caribbean chicken and caramelised pineapple salsa between plates. Garnish with the reserved mint leaves.