Prep Time

Prep Time

5 min

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Total Time

25 min

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Calories per serving


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Ingredients (9)
  • 2 cups instant brown rice
  • 1 tsp. olive oil
  • 4 (about 8 oz. each) skinless chicken thigh(s)
  • 1/4 tsp. salt
  • 1/8 tsp. ground black pepper
  • 1 pkg. (12 oz.) frozen DOLE® Cherries, pitted
  • 1/4 tsp. ground cinnamon
  • 1 tbsp. honey
  • 1 tbsp. unsalted butter
  1. Cook the rice according to package instructions.
  2. Heat the olive oil in a nonstick skillet over medium-high heat. Season the chicken thighs with salt and pepper and arrange in skillet. Cook for 5 minutes until lightly brown on one side.
  3. Serve chicken with rice topped with cherry mixture.
  4. Turn the chicken and reduce heat to medium. Add the cherries, cinnamon and honey. Reduce heat to medium and cook, uncovered, for 5 minutes longer until chicken is cooked through and a thermometer inserted in the thickest part measures 160F. Transfer chicken to plate and continue cooking cherries until fruit is very soft and liquid coats the back of a spoon. Remove from heat and stir in butter.