Tropical Chicken Coconut Lime (Printer-Friendly)
Chicken simmered in coconut-lime sauce with pineapple and peppers. A vibrant tropical dinner ready in 45 minutes.
# What You'll Need:
→ Proteins
01 - 4 boneless, skinless chicken breasts (about 1 lb 5 oz), 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) full-fat 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 Make It:
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, turning occasionally, until golden brown on all sides. Transfer to a plate 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 - Stir in the diced pineapple and cook for an additional 2 minutes, allowing it to lightly caramelize.
05 - Return the seared chicken to the skillet. Pour in the coconut milk, 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 reduced and thickened and the chicken is cooked through to an internal temperature of 165°F.
07 - Remove from heat and 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 chopped cilantro and serve immediately.
# Expert Advice:
01 -
- The coconut lime sauce tastes like something you would pay good money for at a restaurant, but it comes together with pantry staples and one pan.
- It is genuinely weeknight friendly, clocking in at under an hour from cutting board to plate.
02 -
- Do not rush the simmer step since the sauce needs those minutes to reduce and thicken naturally without any cornstarch or shortcuts.
- Crowding the pan when browning the chicken will cause it to steam rather than sear, so cook in two batches if your skillet is on the smaller side.
03 -
- Zest the lime before you juice it since trying to zest a spent lime is a frustrating exercise in futility that I have attempted more times than I care to admit.
- Shake the can of coconut milk vigorously before opening so the thick cream and watery liquid are already combined when you pour it in.