Tropical Dinner Delight (Print Page)

Chicken and pineapple in a creamy coconut-lime sauce with bell peppers, served over jasmine rice.

# What You 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.
03 - Add the cubed chicken pieces and cook for 5–6 minutes until lightly browned on all sides. Remove from the skillet and set aside.
04 - In the same skillet, add the garlic, ginger, red onion, and both bell peppers. Sauté for 3–4 minutes until softened and fragrant.
05 - Add the diced pineapple and cook for another 2 minutes, allowing it to lightly caramelize.
06 - Return the chicken to the skillet. Pour in the coconut milk, tamari, honey, turmeric, and chili flakes. Stir well to combine all ingredients.
07 - Bring the mixture to a gentle simmer. Cook for 8–10 minutes, stirring occasionally, until the sauce thickens and the chicken is cooked through to an internal temperature of 165°F.
08 - Stir in the lime juice and zest. Adjust salt and pepper to taste.
09 - Serve the tropical chicken over a bed of jasmine rice. Garnish generously with fresh cilantro.

# Expert Tips:

01 -
  • The coconut lime sauce is the kind of thing you will want to pour over everything, including plain rice eaten standing at the counter at midnight.
  • It looks like you spent real effort but the actual work is mostly chopping and stirring while the sauce does its thing.
02 -
  • Do not rush the simmer because the sauce needs that time to reduce and concentrate into something truly saucy rather than soupy.
  • Patting the pineapple dry before adding it to the pan helps it caramelize instead of steaming and making everything watery.
03 -
  • Let the chicken sit in the hot pan without stirring for at least two minutes per side because that golden crust is where the best flavor lives.
  • Shaking the can of coconut milk vigorously before opening prevents those annoying solid chunks and gives you a smoother sauce from the start.

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