Instructions: 3 Cups cooked rice

Chicken

Mix onion, bell pepper, lime juice, thyme, garlic cloves, and chicken breasts in a bowl. Cover and refrigerate for one hour, turning occasionally.

Remove chicken from marinade, reserving marinade. Sprinkle chicken with salt and pepper. Cook in a large non-stick skillet coated with cooking spray over medium high heat; saute until browned. Add reserved marinade, salt (to taste), tomatoes, water, and serrano pepper; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Discard chile. Top each chicken breast half with tomato mixture; serve with tropical salsa, plantains, and rice.

Tropical Salsa

Mix sugar, rum, and lime juice in a large bowl,. Add serrano pepper, pineapple chunks, mango, and carambola; toss to coat. Chill at least 2 hours.

Sauteed Plantains

Cook plantains in a large nonstick skillet over medium high heat. Saute until browned.

* Carambola is also known as star fruit. A golden yellow fruit grown in the West Indies, Indonesia, and Brazil. When sliced, the fruit has a star shape .The flesh of the carambola is juicy and highly acidic. Its taste is reminiscent of plums, grapes, and apples. It is eaten fresh, mostly in salsas and vinaigrettes, and sometimes as a dessert (with sugar and cream). If you are unfamiliar with carambola and plantains ask your grocer for help in determining their ripeness.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.