A few days ago it finally hit me. I finally figured out why I'm a less-inspired cook during the summer months. I'm not a huge fan of grilling. It's not that I don't LIKE grilled food, it's just that in our current living situation grilling in inconvenient, at best. Our grill actually ran out of propane in March and neither hubby or I are in a rush to refill it! In lieu of that we have a cast iron grill pan we use to sort of simulate real, outside grilling. It actually does a really nice job with the food (clean-up, on the other hand, is a whole different story!).
The other day I had some chicken defrosted in the fridge and I was scouring the internet for a healthy, summer dish to use it in. I came across this recipe for Island Chicken on allrecipes and I had some of the ingredients on hand, but not all. So, let the improvising begin! I used fresh/frozen pineapple instead of canned, but you can use whatever you have on hand. I also skipped the hot peppers and replaced them with sweet red bell peppers and made a few other adaptations. It was a family pleaser for sure! We will definitely have this on the menu again.
As for the rice, I honestly had no idea how much my kiddos love rice! I took some basic cooking techniques and developed the rice recipe right here in the Butter Is Better Test Kitchen. Enjoy!
For the Chicken & Salsa
Makes 4 servings
2 cups diced pineapple
1/4 cup reserved pineapple juice
1/2 cup diced red bell pepper
Juice of 1 lemon - about 1/4 cup
Juice of 1 orange - about 1/2 cup
1/3 cup chopped cilantro
1/4 spiced rum
1 pound chicken breasts (this would also be great with boneless, skinless, chicken thighs)
In a bowl, combine pineapple, reserved pineapple juice, bell pepper, lemon juice, orange juice, cilantro and rum. Let stand for one hour to allow flavors to meld.
After one hour, strain the juice from the salsa. Set the salsa aside for the rice. Place chicken and juice in a bowl to marinate. Cover with plastic wrap and refrigerate 2-6 hours.
Preheat grill or grill pan. Grill chicken until juice run clear or internal temperature reaches 165 F. Remember to flip the chicken about halfway through - I apologize - I didn't keep track of time when doing this! Discard the marinade. Do not use it again! Once the chicken is done, serve it with Island Rice (see below)
For the Island Rice
1 cup brown rice
1 3/4 cups water
1/2 cup pineapple salsa (see recipe above)
1 tsp kosher salt
Combine all ingredients in a medium saucepan. Bring the water to a boil. Once the water boils, stir the mixture once, reduce the heat to a simmer and cover with a tightly fitting lid. Simmer for 50-55 minutes until the water is absorbed and the rice is nice and fluffy. Don't lift the lid or stir the rice until the timer goes off.
Chicken adapted from allrecipes.com
Rice developed in the Butter Is Better Test Kitchen
Pittsburgh area mom striving to provide clean, healthy, REAL food for her family!