Tropical Chicken Coconut Pineapple (Print Version)
Chicken in coconut-lime sauce with pineapple and peppers. A vibrant tropical dinner ready in 45 minutes.
# What You'll Need:
→ Proteins
01 - 4 boneless, skinless chicken breasts (about 1.3 lbs), 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 and 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)
# Step-by-Step Guide:
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 garlic, ginger, red onion, and both bell peppers. Sauté for 3 to 4 minutes until the vegetables have softened and the aromatics are fragrant.
04 - Stir in the diced pineapple and cook for another 2 minutes, allowing the fruit to lightly caramelize and release its natural juices.
05 - Return the seared chicken to the skillet. Pour in the coconut milk, tamari, honey, ground turmeric, and chili flakes. Stir everything together until well combined.
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 to an internal temperature of 165°F.
07 - Stir in the fresh lime juice and zest. Adjust salt and pepper to taste.
08 - Spoon the tropical chicken and coconut-lime sauce over a bed of warm jasmine rice. Garnish generously with fresh chopped cilantro and serve immediately.
# Expert Suggestions:
01 -
- The coconut lime sauce tastes like something you would pay good money for at a restaurant but it comes together in under an hour.
- It is naturally gluten free and so colorful that even tired weeknight dinners feel like a celebration.
02 -
- Do not rush the simmer because that is when the coconut milk reduces into a glossy sauce that actually clings to the chicken instead of pooling at the bottom of the bowl.
- Adding lime juice at the very end rather than during cooking preserves its bright punch which is what makes this dish sing.
03 -
- Pat the chicken dry with paper towels before cubing it so you get a proper sear instead of steamed grey chicken.
- Reserve a spoonful of the thick cream from the top of the coconut milk can and stir it in right at the end for extra richness and body.