Caribbean Chicken Skillet Recipe featured at House of Blues at Downtown Disney, California Island spiced chicken breast sauteed with DOLE Pineapple, red peppers and asparagus over ginger scented rice. Entree/Main Dish Caribbean Chicken Skillet Caribbean Chicken Skillet thumbnail Preparation Time: 15 minutes Total time: 45 minutes 1 Servings Ingredients: 3 oz. olive oil blend, divided, 6 oz. boneless skinless chicken breast cut in 1-inch pcs, 1 teaspoon ginger, minced, 5 oz. white rice, cooked, buttered, 1/4 oz. garlic, minced, 1 oz. red bell pepper, diced, 2 oz. DOLE® Chef-Ready Cuts Pineapple Cubes, partially thawed, 1 oz. asparagus, 1" bias cut, 6 oz. Caribbean Sauce (recipe below), 1/2 scallion,1/4" bias cut, Instructions: Step 1: In hot saute pan, add half (1.5 oz.) of the oil and cook chicken all the way through or until internal temperature reaches 165 F. Step 2: While the chicken is cooking, add 1/2 oz. of oil to another pan and heat up.  Add ginger and saute until aromatic.  Add the cooked rice and heat up. Step 3: In a separate saute pan add the remaining oil.  Once hot, saute garlic, pepper, asparagus, and pineapple.  Add chicken and toss with the Caribbean Sauce. Step 4: Place hot rice in center of skillet or our favorite bowl, with chicken and vegetables around the rice.  Garnish with scallions. Step 5: Caribbean Sauce:  Combine 2.5 oz. jerk sauce, 2.5 oz. sweet chili sauce and 1 oz. rice vinegar.

Caribbean Chicken Skillet

Prep Time 15 minutes
Total Time 45 minutes
Difficulty 1.0 Easy
Calories Per Servings 0 Calories
Servings 1
Nutrition facts

About

Recipe featured at House of Blues at Downtown Disney, California Island spiced chicken breast sauteed with DOLE Pineapple, red peppers and asparagus over ginger scented rice.

Ingredients 10

Ingredients

3 oz. olive oil blend, divided
6 oz. boneless skinless chicken breast cut in 1-inch pcs
1 teaspoon ginger, minced
5 oz. white rice, cooked, buttered
1/4 oz. garlic, minced
1 oz. red bell pepper, diced
2 oz. DOLE® Chef-Ready Cuts Pineapple Cubes, partially thawed
1 oz. asparagus, 1" bias cut
6 oz. Caribbean Sauce (recipe below)
1/2  scallion,1/4" bias cut

Steps

STEP1
Ingredients

3 oz. olive oil blend, divided (use 1-1/2 oz. this step)

6 oz. boneless skinless chicken breast, diced

Direction

In hot saute pan, add half (1.5 oz.) of the oil and cook chicken all the way through or until internal temperature reaches 165 F.

STEP2
Ingredients

1 teaspoon ginger, minced

5 oz. white rice, cooked, buttered

Direction

While the chicken is cooking, add 1/2 oz. of oil to another pan and heat up.  Add ginger and saute until aromatic.  Add the cooked rice and heat up.

STEP3
Ingredients

1 oz. red bell pepper, 1" bias cut

1 oz. asparagus, 1" bias cut
2 oz. DOLE® Chef Ready Cuts Pineapple Cubes, partially thawed

Direction

In a separate saute pan add the remaining oil.  Once hot, saute garlic, pepper, asparagus, and pineapple.  Add chicken and toss with the Caribbean Sauce.

STEP4
Ingredients

1/2 scallion, 1/4" bias cut

Direction

Place hot rice in center of skillet or our favorite bowl, with chicken and vegetables around the rice.  Garnish with scallions.

STEP5

Direction

Caribbean Sauce:  Combine 2.5 oz. jerk sauce, 2.5 oz. sweet chili sauce and 1 oz. rice vinegar.

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