Caribbean Chicken

A fellow colleague and I were talking about recipes one day and I mentioned to her I’d like to try a new recipe in my chicken menu. I’d like to create a dish that not only brought out different flavors but kept to the easy weeknight meal. I wanted to use simple ingredients that I have on hand everyday in my pantry. Here’s what I came up with. I hope you enjoy!



1 Tablespoon oilve oil

4-5 boneless, skinless chicken breasts

1 20-ounce can diced tomatoes with juice

1 20-ounce can pineapple chunks, reserve juice

1 teaspoon cinnamon

1 teaspoon cloves

1 teaspoon Jamaican Jerk rub

1 teaspoon fresh lime juice

1/4 cup raisins (optional)


In a large skillet pan, heat olive oil over medium heat. Slowly add the chicken breasts. Cook and turn chicken breasts until they start to lightly brown on both sides approximately 5-7 minutes. Remove chicken breast from skillet and drain any excess oil and juice.

Return chicken breasts to skillet; add diced tomatoes with juice and pineapple chucks.

In a small bowl, add pineapple and lime juice and spices. Whisk ingredients together. Add to chicken mixture. (If you would like to add raisins or currents, you would add them to the dish now. As the dish cooks, the raisins become plump.) Bring chicken mixture to a boil. Reduce heat, cover and cook for 25 more minutes, stirring occasionally.

You may serve this dish over hot rice or as I did here with elbow macaroni noodles. (Kids choice.) This would also be very good with mango substituted for the pineapple.

As always, my quick and easy recipes for Busy Moms can be found on my website Noel’s Kitchen

Visit my new Amazon Kitchen Store  for some of my recommeneded appliances, storage and kitchen needs along with some of my favorite cookbooks and aprons to help you with your family meal planning.

Would you like to join our growing Family Cooking Club? Share recipes and tips with others? Join the Family Meals Matter Cooking Club on Facebook.  





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