• canned pineapple slices
  
• 1 t garlic powder
• 1 t ground thyme
• 1 t ground nutmeg
• 1 t ground allspice
• ½ t kosher salt
• ½ t ground cinnamon
• 4 boneless skinless chicken breasts
• 1 T olive oil
• ¼ red onion, finely chopped
• ¼ c red bell pepper, chopped
• 1 c jasmine rice
• 1 ½ c chicken broth
• 1 T fresh basil, chopped
• salt and pepper

Drain pineapple, reserve 1 T juice. Chop 2 slices and reserve for rice.

Mix reserved pineapple juice, garlic powder, thyme, nutmeg, allspice, salt, and cinnamon.

Arrange chicken in foil-lined sheet pan. Season w/ salt and pepper. Rub spice mixture over chicken. Place 2 pineapple slices on each chicken breast.

Bake at 350 until chicken is 165 deg.

Saute red onion and red pepper in olive oil until tender. Add rice and chopped pineapple and saute for 3 minutes. Add broth and bring to boil. Reduce heat and simmer until rice is done. Add basil

Cooking time: 45 minutes

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