Kat's Island Chicken

Kat's Island Chicken

16 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
Recipe by  KRAZYKAT82

“If you've ever been to the Bahamas you'll love this dish.... It takes you back there. It's EASY, filling, well balanced, and good for a larger family or small gathering.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 8 servings



  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium glass baking dish.
  2. Place the chicken breasts in the prepared baking dish, and season with paprika, seasoned salt, and pepper. Arrange the pineapple, orange, lemon, and red bell pepper around the chicken, reserving a few slices of each for serving.
  3. Bake chicken uncovered 20 minutes in the preheated oven. Turn, season again with paprika, seasoned salt, and pepper, and continue baking 10 minutes, or until chicken juices run clear.
  4. While chicken is baking, prepare the Spanish rice according to package directions and heat the undiluted black bean soup in a pot over medium heat. Serve each chicken breast and some of the cooked fruit and red bell pepper over equal portions of the Spanish rice, and topped with a few spoonfuls black bean soup. Arrange the reserved uncooked fruit and pepper slices around the rice.

Share It

Reviews (16)

Rate This Recipe


While very visually appealing onthe plate, I will need to tweak this recipe. I found the paprika to be a bit "abrasive" and believe a marinated chix breast will bring more depth to the recipe - looked great, though! I tried this recipe on 140 guests last week for possible addition to my catering menu, and no one asked for the recipe, so I know it needs some work.

Melissa Wilson Martin

Melissa Wilson Martin

This cooked up really well the chicken was great. I was however bothered by the citrus that was cooked with the chicken. I couldn't stand the thought of eating it, so I tossed it and cut up additional citrus that I served with the chicken in it's raw natural state. This was more to my taste of course and I found it a great solution.



I really LOVED the way this recipe turned out!! I actually used a bit of Caribbean Jerk spice on the chicken (because we like it HOT HOT HOT!) and it really blended very well with the fruits. It was SO easy to make - completely foolproof. I will most definitely make this again, my husband and I felt like we were on our honeymoon back in Jamaica again! :)

More Reviews

Similar Recipes

Pineapple Cranberry Chicken

Pineapple Cranberry Chicken

Country Style Barbecued Chicken

Country Style Barbecued Chicken

Orange Island Chicken

Orange Island Chicken

Okra, Chicken and Rice Casserole

Okra, Chicken and Rice Casserole

Island Chicken with Fruit Salsa

Island Chicken with Fruit Salsa

Greek Island Chicken Shish Kebabs

Greek Island Chicken Shish Kebabs


Amount Per Serving (8 total)

  • Calories
  • 478 cal
  • 24%
  • Fat
  • 4.6 g
  • 7%
  • Carbs
  • 75.8 g
  • 24%
  • Protein
  • 35.2 g
  • 70%
  • Cholesterol
  • 67 mg
  • 22%
  • Sodium
  • 2130 mg
  • 85%

Based on a 2,000 calorie diet



previous recipe:

Greek Island Chicken Shish Kebabs


next recipe:

Country Style Barbecued Chicken