Tropical Chicken Coconut Lime (Printable Version)
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 soy sauce (use tamari for gluten-free)
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)
# Directions:
01 - Cook jasmine rice according to package instructions. Set aside and keep warm.
02 - In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the cubed chicken pieces and cook for 5–6 minutes 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 sliced bell peppers. Sauté for 3–4 minutes until the vegetables are softened and fragrant.
04 - Add the diced fresh pineapple to the skillet and cook for another 2 minutes, allowing it to lightly caramelize.
05 - Return the seared chicken to the skillet. Pour in the coconut milk, soy sauce, honey, ground turmeric, and chili flakes. Stir everything together until well combined.
06 - Bring the mixture to a gentle simmer. Cook for 8–10 minutes, stirring occasionally, until the sauce has thickened and the chicken is cooked through to an internal temperature of 165°F.
07 - Stir in the fresh lime juice and zest. Season with salt and black pepper to taste.
08 - Spoon the tropical chicken and coconut-lime sauce over a bed of warm jasmine rice. Garnish generously with fresh chopped cilantro and serve immediately.
# Expert Hints:
01 -
- It tastes like something you would pay good money for at a restaurant, but it comes together in under an hour with zero fuss.
- The coconut lime sauce is so good you will want to drink it straight from the pan, and it makes the rice completely irresistible.
02 -
- Do not rush the chicken sear because those browned bits on the bottom of the pan are where half the flavor lives in this dish.
- Shaking the coconut milk can vigorously before opening prevents clumps and gives you a smooth sauce from the very start.
03 -
- Pat the chicken completely dry with paper towels before cubing it because moisture is the enemy of a good sear.
- Let the dish rest for two minutes off the heat before serving so the sauce has time to settle and thicken slightly on its own.