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Caribbean Chicken

Created by Chuck,


This Caribbean-style chicken dish uses the fresh flavors of bananas, pineapple and cashews to create a dish that's not the same old chicken!
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At a glance
Main Ingredient
Cooking Method
12 skinless chicken thighs
1 tablespoon canola oil
1 onion, chopped
1/2 cup chicken broth
2 teaspoons curry powder
1 tablespoon lemon juice
1/2 tablespoon salt
1 cup canned pineapple chunks, drained
1 green bell pepper, sliced
2 banana, sliced
1/4 cup rum
1 tablespoon cornstarch
1/3 cup cashews


In a large frying pan, cook chicken parts in oil over medium heat until lightly browned, turning once. Add onion, stir until cooked. Reduce heat, spoon off accumulated fat.

In a small bowl, mix the chicken broth, curry powder, lemon juice, and salt. Pour over the chicken, cover, reduce heat and simmer 25 minutes, turning chicken once.

Increase temperature, stir in the peppers and pineapple, and cook 5 minutes. Stir in the bananas.

Remove the chicken to a heated serving platter. In a small bowl, mix rum with the cornstarch until smooth. Stir into the sauce in the pan and cook until thickened.

Pour sauce over the chicken. Sprinkle with cashews. Serve over white rice.

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