Tropical Chicken Dinner Delight (Printer-friendly)
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 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 & 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 Guide:
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 cubed chicken and cook for 5 to 6 minutes until lightly browned on all sides. Remove and set aside.
03 - In the same skillet, add 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 2 minutes, allowing it to lightly caramelize and release its juices.
05 - Return the seared chicken to the skillet. Pour in the coconut milk and add 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 completely.
07 - Remove from heat and stir in fresh lime juice and lime zest. Adjust salt and pepper to taste.
08 - Spoon the tropical chicken and sauce over a bed of warm jasmine rice. Garnish generously with freshly chopped cilantro and serve immediately.
# Expert Advice:
01 -
- The coconut lime sauce comes together in one pan and tastes like you spent hours reducing it when it really only takes ten minutes.
- It is gluten free without trying too hard, meaning everyone at the table can enjoy it without any awkward substitutions.
02 -
- Do not rush the simmer step because that is where the coconut milk reduces into a sauce that actually clings to the chicken instead of pooling at the bottom of the bowl.
- Shaking the coconut milk can before opening it saves you from having to whisk out stubborn lumps while the pan is already hot.
03 -
- Let the chicken sit in the hot pan without stirring for a full minute after you add it because that patience is the difference between a golden sear and a pale boil.
- The dish reheats beautifully the next day for lunch and the sauce actually thickens and tastes even better after a night in the fridge.