Recipe By Dole
Published May 2nd
Prep 10m Cook 40m Additional - Ready In 50m
Servings 4 servings Calories 435.7

Chicken pieces are coated with a richly seasoned herb and spice rub, baked with pineapple slices, and served over pineapple jasmine rice.

Recipe Ingredients

  • 1 (20 ounce) can DOLE® Pineapple Slices
  • 1 teaspoon garlic powder
  • 1 teaspoon ground thyme
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground allspice
  • ½ teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • 4 boneless skinless chicken breast halves
  • 1 tablespoon olive oil
  • ¼ cup red onion, finely chopped
  • ¼ cup chopped red bell pepper
  • 1 cup Jasmine rice
  • 1 ½ cups reduced-sodium chicken broth
  • 1 tablespoon chopped fresh basil
  • Salt and ground pepper to taste

Cooking Directions

  1. 1 Drain pineapple; reserve 1 tablespoon juice. Chop 2 pineapple slices; set aside for rice.
  2. 2 Mix together reserved juice, garlic powder, thyme, nutmeg, allspice, salt and cinnamon in small bowl, until blended.
  3. 3 Arrange chicken on foil-lined sheet pan. Season with salt and pepper. Rub each breast half with spice mixture over and under the skin. Place two pineapple slices on each breast. Bake at 350 degrees F 30 to 40 minutes, or until internal temperature of chicken reaches 165 degrees F and is no longer pink in center (Note: if using chicken legs, time will need to be increased 15 to 25 minutes).
  4. 4 Cook olive oil, red onion and red pepper over medium-high heat in medium saucepan about 5 minutes or until onions are tender. Add rice and chopped pineapple to sauce pan, cook 3 minutes more. Add chicken broth, heat to boiling. Reduce heat to simmer and cook for 15 minutes or until all liquid is absorbed. Add chopped basil; let stand 5 minutes before serving.
  5. 5 Arrange rice and chicken on 4 plates for service. Garnish with additional chopped basil, if desired.

Nutrition Facts

  • Calories 435.7
  • Carbohydrate 61.6 g
  • Cholesterol 67.3 mg
  • Fat 5.7 g
  • Fiber 2.7 g
  • Protein 31.8 g
  • Saturated Fat 1.3 g
  • Sodium 370.9 mg
  • Sugar 16.7 g

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Chef's Notes

*Substitution: Instead of 2 whole chicken breasts, you can substitute 4 whole chicken legs.


  1. Was not big on this recipe. The rice didn't have much flavor and the chicken had too much spice. The pineapple is what saved it.
  2. I used what I had in my home. I didn't have pineapple rings so I used chunks. I liked the spicy rub paste. Very nice. I used brown rice and used the pineapple juice as others have suggested. I had split chicken breasts on the bone. It still turned out great. I Will make this - Read more ...
  3. Liked the rice more than the chicken
  4. I tried this recipe because it had ingredients that I like. But I did not like it. First of all the "rub" turned out like a paste which was too thick. The only change I made was I used chunk pineapple because that was all I had. I also followed the hint to use the - Read more ...
  5. This turned out so good!! Didn't have red peppers but it still tasted really good:-) Will be making this again!
  6. I just made this chicken and even though I didn't have all the ingredients I used what I had and it came out yummy the chicken was a little dry i Will sure apreciate an advice to see how it can come out more juicy for the rice I used remaining pinapple juice just like - Read more ...
  7. Please proof-read your recipe better: Ingredients calls for boneless, skinless chicken breasts, but instructions say to rub spice mixture over and under the skin. What skin? Mine? :D
  8. Very good really adds to the flavor of the chicken I have had many request from my family to do this one again and again. Loved it.
  9. Made this just for my husband and I because I wanted to test it before making for guests. We loved it! Next time I will use the remaining pineapple juice when making the rice and will reduce the chicken broth by that amount. Will do this just because we really like pineapple and I think - Read more ...