Tropical Chicken Patties

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  • Level: Easy
  • Total: 40 min
  • Prep: 15 min
  • Cook: 25 min
  • Yield: 4 servings
  • Nutrition Info
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1 1/4 pounds ground chicken

2 small jalapeno peppers (1 green, 1 red), seeded and minced

2 cloves garlic, minced

1/2 teaspoon ground allspice

Kosher salt and freshly ground pepper

2 1/2 tablespoons vegetable oil 

1 small red onion, finely chopped

1/4 teaspoon turmeric

1 cup long-grain white rice

1 cup frozen peas, thawed

1 1/2 cups diced pineapple

1/4 cup chopped fresh cilantro


  1. Put the chicken, half of the green jalapeno, half of the garlic, the allspice, 1/4 teaspoon salt, and pepper to taste in a large bowl. Mix with your hands and form into four 1/2-inch-thick oval patties. Put the patties on a plate, cover and refrigerate until ready to cook. 
  2. Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add half of the red onion, the remaining green jalapeno and garlic, and the turmeric and cook 1 minute. Add the rice, 1/4 teaspoon salt and 2 cups water. Bring to a boil, stir and reduce the heat to medium low; cover and simmer until the rice is tender, about 15 minutes. Add the peas but don't stir; cover and set aside. 
  3. Heat 1 tablespoon vegetable oil in a nonstick skillet over medium-high heat. Add the patties and cook until firm, about 4 minutes per side. Toss the pineapple, cilantro, red jalapeno, and the remaining red onion and 1/2 tablespoon vegetable oil in a bowl. Season with salt. 
  4. Stir the rice and peas and season with salt and pepper. Serve with the patties and pineapple salsa. 
  5. Per serving: Calories: 517 ;Total Fat: 21 grams; Saturated Fat: 4 grams; Protein: 29 grams; Total carbohydrates: 56 grams; Sugar: 0 grams; Fiber: 4 grams; Cholesterol: 94 milligrams; Sodium: 349 milligrams