Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Chicken with Coriander and Pineapple Rice

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Chicken with Coriander and Pineapple Rice

    The chicken in this recipe is coated in a fiesty Creole spice mix. If you prefer less bite you can reduce the amount, or serve with cooling low fat yogurt.

    • Preparation time: 10 minutes
    • Cooking time: 12 minutes
    • Total time: 22 minutes 25 minutes

    Serves: 4


    • 4 Waitrose Chicken Breast Fillets (about 500g)
    • 1 tbsp Bart Creole spice mix
    • 2 x 250g packs Tilda Steamed Pure Basmati Rice
    • 250g pack freshly prepared pineapple (chilled), diced
    • 20g pack fresh coriander, finely chopped
    • 3 salad onions, trimmed and finely chopped
    • 1 green chili, deseeded and finely chopped
    • 170g tub Waitrose Supreme Salsa (chilled), to serve


    1. Preheat the grill to its highest setting. Using a sharp knife, score each chicken breast 3 times. Place the chicken and spice mix in a freezer bag and seal the top. Toss the meat in the spices until evenly coated.
    2. Place the chicken under the grill and cook for 6 minutes on each side until the juices run clear when pierced with a sharp knife, and the meat is cooked through.
    3. Meanwhile, cook the rice according to pack instructions. Tip into a mixing bowl. Add the pineapple, coriander, salad onion and chilli to the rice, mix and season.
    4. Serve the chicken sliced on a bed of the warm rice salad, with some salsa.

    Your recipe note

    Edit your recipe note


    Average user rating

    5 stars