Carribbean Pineapple Chicken & Caribbban Rice

[Kitchen Witch]

Carribbean Pineapple Chicken
This is the original recipe - when I make it I leave out the coconut, coconut milk (substitute evaporated) and coconut extract. I substitute the cilantro with parsley.




8 slices of pineapple
4 boneless skinless chicken breast halves, slightly pounded
1/4 cup vegetable oil
4 cloves garlic
1/2 cup flour
1 cup water
3/4 cup honey
1/2 cup soy sauce
juice of one lime
1 tsp. coconut
pinch of ground red pepper
minced cilantro (optional)
crushed red pepper (optional)

Mix water, honey, soy sauce, lime juice, coconut extract and red pepper. Set aside.
Cut pineapple slices in half. In a nonstick skillet, sauté in oil over medium heat until slightly browned. Set aside.

Rub chicken breasts with garlic. Dredge in flour until thoroughly coated.

In pan juices, sauté chicken over medium heat until browned (about two minutes). Turn and brown other side. Remove chicken from pan and set aside. Rinse or wipe pan.

Note: you don't need to cook the chicken in this step; you're just browning the flour coating so that it sticks to the chicken while it's simmering in the sauce. Cooking the flour also prevents a pasty flavor.

Pour honey-soy mixture into pan. Return chicken to pan and simmer in honey mixture for 12-15 minutes over low heat. Turn chicken once during cooking being careful not to tear the coating.

Note: Make sure the sauce is only simmering. If the heat is too high, the mixture bubbles vigorously and burns, ruining the flavor of the dish.

Serve over Carribbean rice. Serve with snow peas or broccoli, arranged decoratively with pineapple. Garnish with a sprinkle of cilantro and crushed red pepper, if desired


CARRIBBEAN RICE:

2 tbsp. vegetable oil
1 tbsp. julienne strips peeled fresh ginger
1 1/2 cups long-grain rice, rinsed well in several changes of water and drained
1 3/4 cups water
1/3 cup canned unsweetened coconut milk
1 small bay leaf
1/2 teaspoon salt
Tabasco to taste
2 scallions, minced
2 tbsp. Minced fresh cilantro
1 tsp. of coconut extract (optional)

In a medium saucepan, heat oil over moderately high heat until hot, but not smoking. Sauté ginger for about 2 minutes, stirring frequently. Add rice and cook 2 minutes, stirring frequently.

Add water, coconut milk, bay leaf, salt, Tabasco, and extract. Bring mixture to a boil. Reduce heat to low and cook covered, 20 minutes, or until rice is tender and liquid is absorbed.

Remove pan from heat and sprinkle rice with scallions and cilantro. Let rice stand 5 minutes and fluff with a fork. Discard bay leaf and serve.