Bring a Taste of the Caribbean to the Dinner Table

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Wouldn’t it be nice if you could just take off for the day and go to the beach? Since the nearest ocean is over 1000 miles away, it’d be much easier to bring a slice of the island life to your home. One of the reasons I love summer is the bright flavors it brings to the dinner table. This tropical dish is great to share with friends or can jazz up any weeknight’s boring old recipes. I’ll admit, I’m a big weenie when it comes to spicy flavors so if this recipe needs a bit more zip for your liking, feel free to add some chopped jalapeno to the slaw or a dash of chipotle or cayenne powder to the chicken.

Caribbean Chicken with Pineapple Slaw

For the Chicken:

  • ¼ cup red onion, chopped
  • ½ cup green onions, chopped
  • Zest of one orange + juice from one orange
  • 1 tbsp of lime juice
  • 2 tbsp of coconut amigos (a gluten-free and low-sodium alternative to soy sauce)
  • 1 tbsp ground thyme
  • 1 tsp ground ginger
  • 3 cloves garlic, chopped
  • 1 tsp allspice
  • Salt and pepper to taste
  • 4 chicken breasts

For the Pineapple Slaw:

  • ¼-1/2 red onion, diced
  • 1½ cups of fresh pineapple, diced
  • 1 shallot, diced
  • 1-2 tbsp of lime juice
  • 1 big handful of fresh cilantro, chopped
  • Salt and pepper to taste

1. Put all chicken ingredients except chicken in a food processor. Blend together. Add marinade to a Ziploc bag with chicken breasts and refrigerate overnight.

2. Once, ready to cook, preheat oven to 375oF. Place chicken on baking sheet and pour remaining marinade over it. Cook chicken for about 30-35 minutes.

3. Meanwhile, combine all pineapple slaw ingredients in medium bowl.

4. Serve pineapple slaw over chicken or use as a summer-packed salsa.

 

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