Pineapple Stuffed Chicken

So instead of the spaghetti, I made pineapple stuffed chicken (Chef Britta). I felt ambitous. We loved it! I think I might shorten the cooking time next time we try this and definitely use dried thyme, not ground thyme. Other than that, it was perfect! Oh, obviously we just had a white rice as a side. I usually cook my white rice in chicken broth (bouillon) insted of water. It adds a nice flavor! Be careful when cutting pockets into the meat!

Pineapple Stuffed Chicken

Ingredients:

1 tablespoon dried thyme

1 teaspoon ground allspice

3 tablespoons sugar

1 can (20 oz.) pineapple chunks in juice, drained

1 tablespoon fresh lime juice

4 scallions, thinly sliced

2 to 4 boneless skinless chicken breasts

2 to 4 tablespoons vegetable oil

cooked rice, for serving

Directions:

In a small bowl, combine thyme, allspice, 1 tablespoon sugar, 1 teaspoon salt, and 1/2 teaspoon pepper; set spice mixture aside.

In a medium bowl, combine pineapple chunks, lime juice, scallions, and remaining 2 tablespoons sugar.

Lay chicken flat on a work surface. With a paring knife, cut a 2-inch-long slit in the thick side of each breast; insert knife, and pivot inside chicken without enlarging openening, carefully form a deep pocket. It helps to slide your finger in and see what your limits are. Be careful not to puncture through the opposite side (if you do, you can fold it over and pin with a toothpick).

Dividing evenly, tightly pack each breast with stuffing; Rub exterior of each breast with 1 tablespoon of oil, and sprinkle with spice mixture.

Heat broiler, with racks set 4 inches from heat. Line a large rimmed baking sheet with aluminum foil; arrange chicken on sheet.

Broil until chicken is opaque throughout, 20 minutes. Serve over cooked rice.