Tropical Chicken Pineapple Dinner (Printable version)
Chicken, pineapple, and peppers simmered in a creamy coconut-lime sauce served over jasmine rice.
# What you'll need:
→ Proteins
01 - 4 boneless, skinless chicken breasts (about 1 lb 5 oz), 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)
# Directions:
01 - Cook jasmine rice according to package directions. Cover and keep warm until ready to serve.
02 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add the cubed chicken and cook for 5 to 6 minutes, turning occasionally, until lightly browned on all sides. Transfer to a plate and set aside.
03 - In the same skillet, add the garlic, ginger, red onion, red bell pepper, and yellow bell pepper. 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 an additional 2 minutes, allowing the fruit to lightly caramelize.
05 - Return the seared chicken to the skillet. Pour in the coconut milk, tamari, honey, ground turmeric, and chili flakes. Stir thoroughly to combine all ingredients.
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 to an internal temperature of 165°F.
07 - Remove from heat and stir in the lime juice and lime zest. Season with salt and black pepper to taste.
08 - Spoon the tropical chicken and coconut-lime sauce over the warm jasmine rice. Garnish with freshly chopped cilantro and serve immediately.
# Expert Advice:
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 under an hour.
- It is genuinely easy enough for a Tuesday night but colorful and impressive enough to serve when your in laws come over.
02 -
- Do not rush the chicken browning step because that golden crust is where so much of the flavor lives, and pulling the chicken too early means it releases water instead of searing.
- I learned the hard way that adding lime juice too early makes the coconut milk taste slightly off, so always save it for the very end right before serving.
03 -
- Shake the can of coconut milk vigorously before opening because the cream and water separate, and you want a smooth sauce rather than weird lumps of coconut fat floating on top.
- Letting the sauce simmer uncovered instead of covered is the secret to getting it thick and glossy rather than watery and thin.