Glazed chicken with pineapple rice

Prep 8 min
Total 1 hour 8 min
Makes 4 servings

Fruity pineapple and creamy coconut cut the curry edge in this easy one-dish bake. The curry turns the rice a lovely sunshine colour.



398-mL can
398-mL can
crushed pineapple
1 cup
long-grain white rice
1/4 cup
1/4 cup
sultana raisins
skinless, boneless chicken breasts
1 tbsp
Indian curry paste, add up to 1 tbsp extra if desired
1/4 cup
toasted sliced almonds, optional
1/4 cup
coarsely chopped coriander, or basil (optional)


  • Preheat oven to 350F (180C). Pour coconut milk into a 9×13-inch (3-L) baking dish. Stir in entire contents of can of pineapple. Add rice, fish sauce and raisins. Tightly cover baking dish with foil. Bake in centre of preheated oven 30 minutes.
  • Meanwhile, rub chicken with curry paste. When rice has baked 30 minutes, remove from oven. Stir rice mixture, then evenly spread out in dish. Place chicken on rice. Tightly cover with foil again. Bake until chicken is springy when pressed and rice has absorbed all liquid, 30 to 35 more minutes. Sprinkle with almonds and coriander. Excellent with sugar snap peas or steamed green beans.


Calories 594
Protein 37 g
Carbohydrates 57 g
Fat 25 g
Fibre 2 g
Sodium 1585 mg

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Photo credit: Andreas Trauttmansdorff

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