Tropical Dinner Delight (Printable)
Chicken, pineapple, and peppers in a creamy coconut-lime sauce served over jasmine rice.
# 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 & 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 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 - Add the diced 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, turmeric, and chili flakes. Stir well to combine all ingredients evenly.
06 - Bring the mixture to a gentle simmer and 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 lime zest. Season with salt and black 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 Hints:
01 -
- The coconut milk sauce tastes like something you would pay good money for at a beachside restaurant, but it comes together in your own kitchen with almost no effort.
- It is genuinely difficult to mess this up, which makes it perfect for those evenings when you want something impressive without the stress.
02 -
- Do not rush the simmer step because the sauce needs that time to reduce and transform from watery to velvety.
- Patting the chicken dry before searing makes a massive difference in getting a proper golden crust instead of steaming the pieces.
03 -
- Shake the can of coconut milk vigorously before opening so the cream and water are blended and your sauce is smooth from the start.
- Letting the chicken sit in the pan without stirring for the first three minutes is the secret to that restaurant quality browning.