Tropical Chicken Coconut Pineapple (Printable Version)
Juicy chicken in coconut-lime sauce with pineapple and peppers, served over jasmine rice.
# What You Need:
→ Proteins
01 - 4 boneless, skinless chicken breasts (about 1.3 lb), cubed
→ Produce
02 - 1 cup fresh pineapple, diced
03 - 1 red bell pepper, sliced
04 - 1 yellow bell pepper, sliced
05 - 1 small red onion, thinly sliced
06 - 2 cloves garlic, minced
07 - 2 tablespoons fresh ginger, grated
08 - 1 lime (zest and juice)
09 - 2 tablespoons fresh cilantro, chopped
→ Sauces & Spices
10 - 1 can (13.5 fl oz) coconut milk
11 - 1 tablespoon tamari (gluten-free soy sauce)
12 - 1 tablespoon honey or maple syrup
13 - 1 teaspoon ground turmeric
14 - 1/2 teaspoon chili flakes (optional)
15 - Salt and black pepper to taste
→ Oils
16 - 2 tablespoons vegetable oil
→ To Serve
17 - 1 cup jasmine rice (uncooked)
# Directions:
01 - Cook jasmine rice according to package instructions. Set aside and keep warm.
02 - In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the cubed chicken pieces and cook for 5 to 6 minutes until lightly browned on all sides. Remove from the skillet and set aside.
03 - In the same skillet, add the minced garlic, grated ginger, sliced red onion, and both bell peppers. Sauté for 3 to 4 minutes until the vegetables have softened and the aromatics are fragrant.
04 - Add the diced fresh pineapple to the skillet and cook for another 2 minutes, allowing it to lightly caramelize.
05 - Return the seared chicken to the skillet. Pour in the coconut milk, tamari, honey, ground turmeric, and chili flakes. Stir well to combine all ingredients evenly.
06 - Bring the mixture to a gentle simmer. Cook for 8 to 10 minutes, stirring occasionally, until the sauce has thickened and the chicken is cooked through completely.
07 - Stir in the fresh lime juice and zest. Season with salt and black pepper to taste.
08 - Spoon the tropical chicken and sauce over a bed of warm jasmine rice. Garnish generously with fresh chopped cilantro.
# Expert Tips:
01 -
- The coconut lime sauce tastes like something you would pay good money for at a beachside restaurant, but it comes together with pantry staples in your own kitchen.
- It is genuinely easy enough for a weeknight, yet colorful and impressive enough that guests will think you spent all day cooking.
- Everything cooks in one skillet, which means cleanup is almost as fast as cooking.
02 -
- Do not rush the simmering step because the sauce needs those minutes to reduce and thicken properly or you will end up with a watery puddle on your rice.
- Resist the urge to stir the chicken constantly while browning because letting it sit undisturbed is what creates that flavorful caramelized crust.
03 -
- Shake the can of coconut milk vigorously before opening because the fat and liquid often separate in the can and you want a smooth pour.
- Zest the lime before you juice it because trying to zest a flattened spent lime is a frustrating little kitchen battle nobody needs.