Description
A tropical dish combining succulent chicken with creamy coconut rice and sweet pineapple, perfect for dinners and gatherings.
Ingredients
Scale
- 2 chicken breasts
- 1 cup pineapple chunks
- 1 cup coconut milk
- 1 cup jasmine rice
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
- Chopped green onions
Instructions
- Sauté the chicken in olive oil over medium heat, seasoned with salt and pepper, until cooked through, about 5-7 minutes per side.
- Remove chicken from skillet and set aside.
- Sauté the pineapple chunks for 2-3 minutes until caramelized.
- Add soy sauce to pineapple and return the chicken to the skillet, stirring to combine and heat through for another 2-3 minutes.
- Cook jasmine rice in a pot with coconut milk, bringing to a boil, then simmering covered for about 15 minutes until tender.
- Serve coconut rice topped with pineapple chicken and garnish with chopped green onions.
Notes
For enhanced flavor, marinate chicken in soy sauce and pineapple juice before cooking. Leftovers store well in the fridge for 3-4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 11g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg