Tropical Coconut Pineapple Chicken
A succulent and aromatic fusion of tender chicken, luscious coconut milk, and juicy pineapple chunks. This mouthwatering dish will transport you directly to a sunny tropical paradise, with its rich flavors and vibrant colors. Perfectly balanced between sweet and savory, it's an unforgettable culinary experience that will leave you craving for more.
ingredients
- 1.5 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 can (13.5 oz) coconut milk
- 1 cup fresh pineapple chunks
- 1 red bell pepper, sliced
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 1 teaspoon grated ginger
- 1/2 teaspoon red chili flakes (optional)
- Fresh cilantro, for garnish
- Salt and pepper, to taste
steps
- 1.
In a bowl, whisk together coconut milk, soy sauce, cornstarch, grated ginger, and red chili flakes. Set aside.
- 2.
Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until browned on all sides, approximately 6-8 minutes. Remove the chicken from the skillet and set aside.
- 3.
In the same skillet, add the onion, garlic, and red bell pepper. Sauté for 2-3 minutes or until the vegetables have softened.
- 4.
Return the chicken to the skillet and pour the coconut milk mixture over the ingredients. Stir well to combine.
- 5.
Reduce the heat to medium-low and simmer for 10-12 minutes, or until the chicken is cooked through and the sauce has thickened.
- 6.
Add the pineapple chunks and cook for an additional 2 minutes to heat through.
- 7.
Season with salt and pepper to taste.
- 8.
Serve the Tropical Coconut Pineapple Chicken over a bed of steamed rice or with warm naan bread.
- 9.
Garnish with fresh cilantro for an extra burst of flavors.
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