Caribbean Chicken

Yet another recipe from this site.  With a name like “Caribbean Chicken” an expectation is set. I’m wondering if these recipes were created by someone from the mild mid-west where Taco Bell  “Mild” sauce is considered to be blistering hot. Basic seasoning is seriously lacking in some of these. I would recommend adding (which I have done so below) 1 tsp of Salt, 2 tsp of Crushed Red Pepper and 1 tsp of Black Pepper

Given the “tropical” promise of the name I used a Citrus seasoned Rice Vinegar in the Risotto and added diced Red and Orange Bell Peppers along with some crushed Macadamia nuts.

Print Recipe

Caribbean Chicken Yum

Course

Main

Cuisine

Crockpot/Freezer

Servings

Ingredients

Caribbean Chicken

• 4-5 Chicken Breasts
• 1 8 oz can Pineapple chunks with juice
• 1/4 C Brown Sugar packed
• 1/2 tsp Nutmeg
• 1/3 C Orange Juice
• 1/2 C Raisins
• 1 tsp Salt
• 2 tsp Crushed Red Pepper
• 1 tsp Black Pepper

Tropical Risotto

• 3/4 C Calrose Rice
• 1 Tb Citrus Seasoned Rice Vinegar
• 15 oz Chicken Stock
• 1/2 Onion small dice
• 1/4 C Red Bell Pepper small dice
• 1/4 C Orange Bell Pepper small dice
• 1/4 C Macadamia nuts crushed
• 1/4 C Cheese Shredded blend of Parmesan, Romano and Asiago

Course Main Cuisine Crockpot/Freezer Servings Ingredients Caribbean Chicken 4-5 Chicken Breasts 1 8 oz can Pineapple chunks with juice 1/4 C Brown Sugar packed 1/2 tsp Nutmeg 1/3 C Orange Juice 1/2 C Raisins 1 tsp Salt 2 tsp Crushed Red Pepper 1 tsp Black Pepper Tropical Risotto 3/4 C Calrose Rice 1 Tb Citrus Seasoned Rice Vinegar 15 oz Chicken Stock 1/2 Onion small dice 1/4 C Red Bell Pepper small dice 1/4 C Orange Bell Pepper small dice 1/4 C Macadamia nuts crushed 1/4 C Cheese Shredded blend of Parmesan, Romano and Asiago

Instructions

Caribbean Chicken

1. Combine the Pineapple, Brown Sugar, Nutmeg, Orange Juice, Raises, Salt, Crushed Red Pepper and Black pepper and pour over the Chicken Breasts in the crockpot. Cook on low for 4-6 hours

Tropical Risotto

1. Combine the Rice, Stock, Onion and Vinegar in a pan. Bring to a boil then cover and reduce the heat. Cook for 18 minutes
2. Uncover, stir in the Macadamia nuts along with the Red and Orange Bell Peppers and leave on the heat for another 3 minutes
3. Stir in the Cheese blend and serve

Recipe Notes

Garnish with additional Salt. Pepper and Crushed Red Pepper to taste

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