Tropical Dinner Delight (Print View)
Juicy chicken and pineapple in a creamy coconut-lime sauce served over jasmine rice. A vibrant tropical dinner.
# 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 & 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)
# How To Make It:
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 chicken pieces and cook for 5 to 6 minutes until lightly browned. Remove from the skillet and set aside.
03 - In the same skillet, add garlic, ginger, onion, and bell peppers. Sauté for 3 to 4 minutes until softened.
04 - Add the diced pineapple to the skillet and cook for another 2 minutes, allowing it to lightly caramelize.
05 - Return the chicken to the skillet. Pour in the coconut milk, tamari, honey, turmeric, and chili flakes. Stir well to combine all ingredients.
06 - Bring the mixture to a gentle simmer. Cook for 8 to 10 minutes, stirring occasionally, until the sauce thickens and the chicken is cooked through (internal temperature of 165°F).
07 - Stir in the lime juice and zest. Adjust salt and pepper to taste.
08 - Spoon the tropical chicken over jasmine rice. Garnish with fresh cilantro and serve immediately.
# Expert Hints:
01 -
- The coconut lime sauce tastes like something from a beachside restaurant but comes together in under an hour.
- It uses one pan, which means cleanup is almost nonexistent.
- You can swap proteins depending on what is sitting in your fridge.
02 -
- Do not rush the simmer because that ten minutes is when the coconut milk reduces into something velvety and worth every second.
- Crowding the pan with chicken is the fastest way to steam instead of sear, so work in batches if needed.
- Tamari is a one to one swap for soy sauce and keeps the dish completely gluten free.
03 -
- Grate the ginger directly into the pan so none of the potent juices are lost on your cutting board.
- Let the coconut milk simmer uncovered so the water evaporates and the sauce concentrates into something rich and glossy.