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    Chicken with Coriander and Pineapple Rice

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    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.

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