Savory Maple-Curry Chicken with Coconut Rice and Spiced Pineapple Salsa

Begin by marinating the chicken in a mixture of maple syrup, curry powder, salt, and pepper for at least 30 minutes to infuse the flavors.

Preheat your oven to 400°F (200°C) while the chicken marinates. In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat.

Once hot, add the marinated chicken and sear for 3-4 minutes on each side until golden brown. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).

While the chicken is baking, prepare the coconut rice by rinsing 1 cup of jasmine rice under cold water until the water runs clear.

In a medium saucepan, combine the rinsed rice, 1 cup of coconut milk, and 1 cup of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes.

Once cooked, fluff the rice with a fork and let it sit covered for an additional 5 minutes. For the spiced pineapple salsa, combine 1 cup of diced fresh pineapple, 1/4 cup of finely chopped red onion, 1 tablespoon of chopped fresh cilantro, the juice of 1 lime, and a pinch of cayenne pepper in a bowl.

Mix well and let it sit for at least 10 minutes to allow the flavors to meld. Once the chicken is done, let it rest for 5 minutes before slicing.

Serve the sliced chicken over a bed of coconut rice, topped with the spiced pineapple salsa for a burst of flavor.

Enjoy your savory maple-curry chicken with a side of your favorite greens!