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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
Ingredients
Caribbean Chicken
Tropical Risotto
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Instructions
Caribbean Chicken
- 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
- Combine the Rice, Stock, Onion and Vinegar in a pan. Bring to a boil then cover and reduce the heat. Cook for 18 minutes
- Uncover, stir in the Macadamia nuts along with the Red and Orange Bell Peppers and leave on the heat for another 3 minutes
- Stir in the Cheese blend and serve
Recipe Notes
Garnish with additional Salt. Pepper and Crushed Red Pepper to taste
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