40 min
All Year

Today we’re chicken-out this delicious baked pineapple chicken on a bed of steamy brown rice. Served in the middle of the table with a side salad of mixed greens, and the refreshing zest of mint and lime juice, this is one way to shake up your lunch or dinner!


  1. Combine the brown rice and stock  in a saucepan. Bring to the boil, reduce the heat and simmer for about 40 mins or until cooked. Preheat the oven to 180.
  2. In a jar combine the olive oil, lime juice, salt and pepper. Shake to combine.
  3. Place the chicken breasts in a baking dish and scatter over the red onion wedges and pineapple. Olive oil and lime dressing. Cover with foil and bake for 30 mins.
  4. Pile the cooked brown rice onto a serving platter, thickly slice the chicken and place on top of the rice along with the pineapple and red onion mixture. Drizzle over the cooking juices and scatter with fresh mint and coriander.
  5. Serve in the middle of the table alongside a salad of mixed greens and cucumber, dressed with extra virgin olive oil and lime juice.

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