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Tuesday: Grilled Chili-Lime Chicken and Pineapple with Cilantro Brown Rice

As juicy, tangy and versatile as this chicken is, the rice is even better. And, don't skip the pineapple - it will transport you to Mexico. NOTE: We are cooking extra chicken for use later in the week.
Serves: 4     Prep: 15, plus 3 hours to marinate     Cooking: 30


For the Chicken
6 chicken breasts, boneless, skinless
3 limes juiced, 4 tablespoons
¼ cup orange juice
5 garlic cloves, minced
1 teaspoon smoked or sweet paprika
1 teaspoon cumin
3 tablespoons vegetable oil
Kosher salt
1 pineapple
Lime wedges, 2 limes For the Rice
1 tablespoon unsalted butter
1 cup brown rice (I used basmati)
1 3/4 cups water, chicken broth, or vegetable broth
1 lime (zest and juice)
1/4 cup chopped cilantro
1/2 teaspoon salt


Prep Opportunity
Marinate the chicken. Combine juices, garlic and spices in a large Ziploc – mush them around. Add the chicken, seal and refrigerate for 1-3 hours. The longer the better.
Core and slice the pineapple in to rounds.
Heat the grill to medium.
In a medium pot fitted with a lid, melt butter over medium heat.
Add rice and the zest of one lime. Stir frequently, coating and toasting the rice, for 3-5 minutes.
Add liquid, stir, bring to a boil, cover, and turn heat down to low.
Simmer for about 25 minutes or until rice has absorbed all the liquid.
Remove the chicken from the marinade and pat dry.
Lightly brush both the chicken and pineapple slices with vegetable oil.
Sprinkle a little salt over both sides of the chicken and pin apple.
Cook chicken for 5-7 minutes per side or until an internal temp of 165º is reached.
When you flip the chicken, grill the pineapple.
Fluff the rice and stir in lime juice and chopped cilantro.
Serve chicken over rice with pineapple.