Tropical Chicken Dinner Delight (Print Version)
Chicken, pineapple, and peppers in a creamy coconut-lime sauce served over jasmine rice.
# What You Need:
→ Proteins
01 - 4 boneless, skinless chicken breasts (about 1 ⅓ 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 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 - ½ 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, 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 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, 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 zest. Season with salt and black pepper to taste.
08 - Spoon the tropical chicken and sauce over a bed of warm jasmine rice. Garnish with fresh cilantro and serve immediately.
# Expert Tips:
01 -
- The coconut lime sauce comes together in one pan and tastes like something you would pay good money for at a beachside restaurant.
- It is genuinely easy enough for a weeknight but colorful enough to serve when friends come over and you want to look impressive.
02 -
- Do not rush the chicken sear because those golden brown edges are where the deepest flavor lives and the fond left in the pan seasons the entire sauce.
- Adding lime juice at the end rather than during the simmer preserves its brightness and once I started doing this the whole dish went from good to unforgettable.
03 -
- Shake the coconut milk can vigorously before opening because a separated can leads to a chunky uneven sauce that never quite comes together right.
- Pat the chicken pieces completely dry with paper towels before searing since any surface moisture creates steam instead of that beautiful golden crust.