Hawaiian Pineapple Coconut Chicken
Enjoy the tropical flavors of Hawaii with this mouthwatering Pineapple Coconut Chicken. Juicy pineapple and creamy coconut milk combine to create a sweet, tangy, and creamy sauce perfect for tender chicken. Serve it over a bed of fluffy white rice for an island-inspired delight that will transport your taste buds to paradise.
ingredients
- 1 ½ lbs boneless, skinless chicken breasts
- 1 cup pineapple chunks
- 1 can (13.5 oz) coconut milk
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons lime juice
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons cornstarch
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Cooked white rice, for serving
steps
- 1.
Preheat the oven to 375°F (190°C).
- 2.
Season the chicken breasts with salt and pepper, then place them in a baking dish.
- 3.
In a blender, combine the pineapple chunks, coconut milk, soy sauce, honey, lime juice, garlic, and ginger. Blend until smooth.
- 4.
Pour the pineapple coconut sauce over the chicken breasts. Make sure they are well-coated.
- 5.
Cover the baking dish with aluminum foil and bake for 30 minutes or until the chicken is cooked through.
- 6.
In a small bowl, mix the cornstarch with 2 tablespoons of water until it forms a slurry.
- 7.
Remove the baking dish from the oven and pour the liquid into a saucepan. Place it over medium heat.
- 8.
Add the cornstarch slurry to the saucepan and stir until the sauce thickens.
- 9.
Slice the chicken breasts and place them back into the sauce.
- 10.
Serve the Pineapple Coconut Chicken over cooked white rice, garnished with fresh cilantro.
