Tropical Chicken Coconut Lime (Print version)
Chicken simmered in coconut-lime sauce with pineapple and peppers. A vibrant tropical dinner ready in 45 minutes.
# What goes in:
→ 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 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)
# Cooking steps:
01 - Cook jasmine rice according to package instructions. Set aside 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. 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 - Stir in the diced pineapple and cook for an additional 2 minutes, allowing the fruit to lightly caramelize.
05 - Return the chicken to the skillet. Pour in the coconut milk, tamari, honey, ground turmeric, and chili flakes. Stir everything together until well combined.
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 fully cooked through.
07 - 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 generously with fresh cilantro and serve immediately.
# Tips from flavorandfeast:
01 -
- The coconut lime sauce tastes like something you would pay restaurant prices for, but it comes together with pantry staples in under an hour.
- It is genuinely forgiving, so even if your chicken browns a little too much or your pineapple is slightly underripe, everything works out beautifully.
02 -
- Do not rush the chicken sear by crowding the pan, because steamed chicken cubes will never develop that golden crust that makes each bite satisfying.
- Shake the coconut milk can vigorously before opening, since separated coconut milk can create a chunky sauce instead of the smooth, silky one you want.
03 -
- Let the finished dish rest off the heat for 2 minutes before serving, because the sauce thickens further as it cools slightly and clings to every morsel instead of pooling at the bottom of the bowl.
- Toasting the turmeric in the hot oil for 15 seconds before adding the coconut milk deepens its flavor in a way that makes people ask what your secret ingredient is.