Caribbean Pineapple & Chilli Chicken with Coconut & Chilli Rice



Cooking time:

15 minutes


  • 1 tbsp Cooking oil
  • 300g Diced chicken breast
  • 1 sachet Santa Maria Caribbean Pineapple & Chilli Sticky Sauce
  • 1 pack Santa Maria Arroz Con Coco y Chile Coconut & Chilli Rice



  1. Heat 1 tbsp of cooking oil in a frying pan. Add 300g diced chicken breast and fry over high heat until well browned.

  2. Reduce the heat, add the contents of this sachet and stir well.

  3. Simmer for 2 minutes, or until fully cooked. Serve with rice from Santa Maria Latin American Kitchen range and salad.

Santa Maria Peruvian Garlic & Tomato Sauce, Santa Maria Arroz Rojo Spicy Red Rice


For a vegetarian option replace chicken with stir-fried or steamed vegetables.