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Blackened chicken with pineapple rice


  • Preheat oven to 200°-220°C.
  • Wash the rice under cold water until it runs clear. Then drain well and place in a lightly oiled rice cooker with the water, butter and curry powder. Cover and cook until the cycle turns to warm.
  • While the rice is cooking, place a sheet of clingwrap on each chicken fillet and lightly batten out.
  • Then dust the chicken well with the spice mix and seal in a thin layer of very hot oil in a pan that can go into the oven. Then cook in the oven for about 6-7 mins, turning once.
  • Mix together the yoghurt, crushed pineapple, a little spice mix and the green part of spring onions.
  • When rice is ready, add the remaining spring onion and pineapple chunks. Cover and leave for about 5 mins, before fluffing up with a fork.
  • To serve, mound the rice on individual plates and top with a chicken breast and a good dollop of yoghurt.


  • 1 cup basmati rice
  • vegetable oil spray
  •  cups water
  • 1 tbsp butter (optional)
  • 2 tspn good curry powder
  • 4 small skinless chicken breast fillets
  • Cajun spice mix
  • olive oil
  • 4 heaped tbsp plain yoghurt
  • 2 tbsp canned crushed pineapple, drained a little
  • 4 spring onions, finely sliced
  • ¾-1 cup canned pineapple chunks, drained

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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