RCI-MT.004.0112.001
Calypso Chicken
Makes 4 servings.
Prep25 min
Cook90 min
Total115 min
Servings4
Difficultyintermediate
Ingredients
- 1 tablespoon
- boneless1 poundskinless chicken breasts, cut into ½-inch pieces
- garlic1 cloveminced
- 1 teaspoon
- ¼ teaspoon
- medium-size red bell pepper1 unitchopped
- 1 cup
- 3 cups
- x 20-ounce can pineapple tidbits1 unitdrained
- ¼ cup
- ¼ cup
Method
1
Heat vegetable oil in a large skillet over medium-high heat for 1 minute until shimmering.
2
Add chicken breast pieces to the hot oil and cook, stirring occasionally, until golden brown on the outside, about 5 minutes.
5 minutes
3
Add minced garlic, pumpkin pie spice, and cayenne pepper to the chicken, stirring constantly for about 30 seconds to bloom the spices and distribute evenly.
4
Stir in the chopped red bell pepper and cook for 3 minutes until the pepper begins to soften.
3 minutes
5
Add the sliced green onions and drained pineapple tidbits, stirring gently to combine all ingredients.
6
Pour in the lime juice and cook for 2 minutes, stirring gently, until the chicken is cooked through and the flavors have melded.
2 minutes
7
Divide the cooked rice evenly among four serving bowls or plates.
8
Spoon the Calypso chicken mixture over the rice and garnish with fresh chopped cilantro before serving.