Baked Chicken with Coconut-Cilantro Crust, Warm Roasted Pineapple Sauce, and Lime Rice

Instructions

1. 1

   1. Preheat the oven to 425°F / 220°C. Pat the chicken breasts dry with paper towels and place them on a lightly oiled baking tray using 1 tablespoon (15 ml) olive oil.

2. 2

   2. Season the chicken on both sides with 1 teaspoon salt, black pepper, sweet paprika, and garlic powder.

3. 3

   3. In a small bowl, combine the shredded coconut, half of the chopped cilantro, 1 teaspoon lime zest, 1 tablespoon (15 ml) lime juice, honey, and 1 tablespoon (15 ml) olive oil until the mixture is moistened. Press this crust onto the top of each chicken breast.

4. 4

   4. On another tray or on the open side of the same tray, toss the pineapple, shallot, 1 tablespoon (15 ml) olive oil, rice vinegar, red pepper flakes if using, and 1/4 teaspoon salt.

5. 5

   5. Bake the chicken and pineapple mixture at 425°F / 220°C for 22 to 28 minutes, or until the chicken is fully cooked and reaches a safe internal temperature, stirring the pineapple halfway through so it roasts evenly.

6. 6

   6. Meanwhile, place the jasmine rice, water, butter, and 1/4 teaspoon salt in a medium saucepan. Bring to a boil, reduce the heat to low, cover, and cook for 15 minutes.

7. 7

   7. Remove the rice from the heat and let it rest, covered, for 5 minutes. Fluff with a fork, then stir in the scallion, remaining cilantro, 1 teaspoon lime zest, and the remaining 2 tablespoons (30 ml) lime juice.

8. 8

   8. Remove the chicken from the oven and let it rest for 5 minutes. Transfer the roasted pineapple and shallot to a bowl and lightly mash with a spoon to create a warm, chunky sauce.

9. 9

   9. Serve a bed of lime rice on each plate, top with a coconut-crusted chicken breast, and finish with the warm roasted pineapple sauce over or alongside.