Tropical Chicken Coconut Lime (Printable)
Chicken simmered in coconut-lime sauce with pineapple and peppers for a vibrant tropical dinner.
# 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 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)
# 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 minced garlic, grated ginger, sliced red onion, and both bell peppers. Sauté for 3–4 minutes until the vegetables have softened and the aromatics are fragrant.
04 - Stir in the diced fresh pineapple and cook for another 2 minutes, allowing the fruit to lightly caramelize.
05 - Return the seared chicken to the skillet. Pour in the coconut milk, tamari, 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 - Remove from heat and 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 with freshly chopped cilantro and serve immediately.
# Expert Tips:
01 -
- The coconut lime sauce is the kind of thing you will want to put on everything once you taste it.
- It looks like you spent all day cooking but the whole thing comes together in about forty five minutes.
02 -
- Do not rush the simmer step because that ten minutes is when the sauce transforms from soupy coconut milk into something rich and coating.
- Patting the chicken dry before searing is the difference between a golden crust and a steamed, pale disappointment.
03 -
- Toss the chicken pieces in a pinch of salt and cornstarch before searing for an incredibly crispy exterior that holds up in the sauce.
- A squeeze of Sriracha drizzled over each bowl at the end adds a fiery kick that takes the whole dish from pleasant to unforgettable.