Jerk Chicken with Carribean Rice

Chicken marinated in a jerk sauce with rice, oranges, pineapple, peppers, coconut and macadamia nuts.

Ingredients:

• Marinade:
• 2 Tbsp lime juice
• 2 Tbsp water
• 1 tsp pumpkin pie spice
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 2 tsp brown sugar
• 1/2 tsp thyme
• 3/4 tsp black pepper
• 1/2 tsp cayenne pepper
• 1/2 tsp garlic chopped
• Other ingredients:
• 3 skinless boneless chicken breast halves, cut in strips (stir fry size)
• Rice ingredients:
• 2 cups hot cooked white rice
• 11 oz can Mandarin oranges, drained
• 8 oz can crushed pineapple, drained except 1 tbsp liquid
• 1/2 cup chopped red or green peppers
• 1/4 -1/2 cup coconut
• 1/4 -1/2 cup chopped macadamia nuts
• 1-2 Tbsp chopped onion

Directions:

Mix together all marinade ingredients. Pour over cut up chicken and marinate for a few hours. Spice quantities may be altered to your taste preferences. Dump chicken & marinade into skillet, cook chicken through, then cover and simmer for 10 minutes. Cook rice while chicken is cooking. Stir together all rice ingredients. Dump chicken into rice mixture and mix well. Heat through and serve.

Number of Servings: 6

Notes from the Cook: I cut up and measure out all other ingredients while chicken is marinating so once I start to cook, it is a quick meal to fix.