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BBQ Chicken Roll-Ups with Pineapple Cilantro Rice


  • Author: April @ Girl Gone Gourmet
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 2 servings
  • Category: Dinner
  • Cuisine: American

Description

Bacon-wrapped chicken roll-ups brushed with BBQ sauce and served with an easy-to-make pineapple cilantro rice.


Ingredients

For the Rice

  • 3/4 cup finely chopped pineapple
  • 1 jalapeno, seeds removed and finely diced
  • 1/2 cup chopped red onion
  • 2 tablespoons chopped fresh cilantro
  • 1/2 teaspoon kosher salt
  • Juice of 1/2 a lemon
  • 1/2 cup long grain white rice, rinsed (see note)
  • 1/2 cup water

For the Chicken

  • 3/4 pound boneless skinless chicken breast
  • 2 tablespoon store-bought BBQ sauce (see note)
  • 2 slices pepper jack cheese
  • 2 slices of thick-cut bacon
  • Chopped fresh parsley, for garnish

Instructions

  1. Make the rice: combine all of the ingredients for the rice in a 3-quart Instant Pot. Secure the lid, close the vent, and select the “rice” setting (which should have a cook time of 12 minutes.). It will take the pot a few minutes to get to pressure and once it does, cook the rice for 12 minutes. Once the timer goes off, leave the pot and let the steam vent naturally for 8 minutes. Open the vent, release the rest of the steam, and stir the rice.
  2. Make the chicken: Preheat the oven to 400°F. Pound the chicken breast to a 1/4” thickness. Season both sides with salt and pepper. Place two slice of cheese in an even layer on the chicken. You might need to tear the cheese into smaller pieces to make the layer.
  3. Starting at one end, roll the chicken (with the cheese) into itself. Wrap the two slices of bacon around the chicken roll. If needed, secure the chicken with toothpicks or just place it seam-side-down on a baking sheet.
  4. Bake the chicken for 10 minutes and then brush it with a light coating of BBQ sauce. Continue baking it for another 10 minutes and brush it again with sauce. Bake the chicken for 5 to 10 minutes more or until the internal temperature is at least 160 degrees. Rest the chicken for a few minutes before slicing.
  5. To serve: Divide the rice between two plates and top each with the sliced chicken roll-up pieces. Garnish with chopped fresh parsley.

Notes

  • Rinsing the rice before you cook it removes so extra starch so you don’t end up with gummy sticky rice.
  • If you don’t have an Instant Pot, you can make the pineapple cilantro rice on the stovetop. You can cook all of the ingredients the same way, but increase the amount of water (the package of rice will have this information) and cook it according to the package instructions. It will probably take an extra ten minutes to cook on the stove.
  • I used Sweet Baby Ray’s Original BBQ sauce, but use whatever your favorite brand is. Just note that it may change the nutrition estimate depending on the kind you use.

Nutrition

  • Calories: 686
  • Sugar: 16.7g
  • Fat: 16g
  • Carbohydrates: 59.5g
  • Fiber: 2.4g
  • Protein: 53g

Keywords: BBQ chicken roll-ups, pineapple cilantro rice, Instant Pot rice recipe