You are here: Home » Recipes » Carribean Chicken on Coconut Rice Carribean Chicken on Coconut Rice Yield servings PrintEmail Ingredients 1 1/2 -- lb chicken breasts, cut into 1/2 inch strips2 teaspoons thyme1/2 teaspoon cinnamon1/2 teaspoon allspice2 teaspoons fresh ground black pepper1/2 -- 1 teaspoon cayenne to taste1/4 teaspoon chipotle chili powder1 teaspoon coriander1/2 teaspoon salt1 tablespoon rice vinegar1 tablespoon brown sugar1 1/2 cups white jasmine rice1 1/2 cups coconut milk1 1/2 cups water1/2 cup torn fresh basil1/2 cup chopped cilantro -- I small red onion, diced2 tablespoons olive oil1 -- red bell pepper, seeded and chopped1 -- yellow bell pepper, seeded and chopped1 -- 14 ounce can black beans, drained and rinsed1 -- 20 ounce can pineapple tidbits, drained, juice reserved1 -- mango, diced1 -- cucumber, seeded and diced1/2 cup slivered almonds. Instructions Combine first 11 ingredients in a gallon sized plastic bag. Shake to coat chicken pieces with the spice mixture. Set aside for 30 min. In a medium saucepan, combine rice, coconut milk and water. Bring to a simmer. Cover and cook until rice is tender, and liquid is absorbed, about 20 – 30 min. Fluff with a fork and stir in basil, cilantro and onion. Set aside to cool. Saute chicken in two tbsp olive oil until chicken is cooked through, about 10 min. Add red and yellow bell pepper and remove from heat. Stir in black beans and pineapple. To serve line a platter with curly lettuce leaves if desired. Spoon rice mixture onto platter, top with chicken and black bean mixture, sprinkle with mango, diced cucumber and slivered almonds. Serve warm or cold.