Pineapple And Coconut Rice Stuffed Chicken

Ingredients

– 1 pound boneless, skinless chicken breasts, pounded thin

– 1/2 teaspoon salt

– 1/4 teaspoon black pepper

– 1/4 teaspoon garlic powder

– 1/4 teaspoon onion powder

1 cup grated carrots

1/2 cup finely chopped onion

1 tablespoon minced garlic

1 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon black pepper

1 can (14 ounces) diced pineapple, undrained

1/2 cup shredded sweetened coconut

Instructions, To make the stuffing:

Blend together the pineapple chunks, coconut milk, and vegetable broth until smooth.
In a big skillet, heat the olive oil over medium heat.
Add the onion and cook until softened, about 5 minutes.
Add the rice and cook dinner, stirring sometimes, till toasted, about 2 minutes.
Add the pineapple combination and produce to a boil.
Reduce heat to low, cover, and simmer until the rice is tender and all the liquid has been absorbed, about 18 minutes.
Stir in the coconut, cilantro, and lime juice.
Season with salt and pepper to taste.
Let cool slightly before stuffing with chicken the chicken.

1. Preheat the oven to 400 levels F (200 levels C). Grease a 9×13 inch baking dish.

2. Combine rice, pineapple, coconut milk, sugar, and cinnamon in a bowl. Pour mixture into the ready baking dish.

3. Place chicken breasts on high of the rice mixture. Brush chicken with melted butter and season with salt and pepper.

4. Bake for 1 hour, or till the chicken is cooked through and the rice is tender.

5. Let stand for 10 minutes earlier than serving.