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Caribbean Chicken

Recipe: Caribbean Chicken and Pineapple Salsa



  • 1 1/4 cups Fiber One® original bran cereal
  • 2 teaspoons jerk seasoning (dry)
  • 4 boneless skinless chicken breasts (about 1 1/4 lb)
  • 1/2 cup buttermilk
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon red pepper sauce

Pineapple Salsa

  • 1 can (8 oz) crushed pineapple in juice, undrained
  • 1/4 cup chopped red bell pepper
  • 1/4 cup mango, papaya or chopped apricots
  • 1 tablespoon chopped fresh cilantro
  • 1 teaspoon lemon juice


  1. Heat oven to 400°F. Place wire rack on sheet pan and spray rack with cooking spray. Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or crush in food processor). Place cereal in shallow dish. Stir in jerk seasoning.
  2. Slightly pound chicken to even thickness. In large food-storage plastic bag, place chicken, buttermilk, mustard and pepper sauce. Seal bag; shake well. Remove chicken from bag; coat with cereal mixture. Place on wire rack.
  3. Bake 14 to 16 minutes or until thickest part is 165°F. Meanwhile, mix salsa ingredients. Cover; refrigerate until serving time. Serve with chicken.

Cooking time (duration): 30 min

Number of servings (yield): 4

Inspired By: Caribbean Chicken and Pineapple Salsa

Nutritional Information

1 Serving: Calories 300 (Calories from Fat 50); Total Fat 6g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 85mg; Sodium 380mg; Total Carbohydrate 28g (Dietary Fiber 9g, Sugars 11g); Protein 34g