Paradise Creamy Pineapple Coconut Chicken
Tender, golden-brown chicken is bathed in a velvety, rich coconut milk sauce, punctuated by bursts of sweet, tangy pineapple. This dish masterfully balances savory, sweet, and bright flavors, delivering a five-star taste with the ease of a thirty-minute meal.
Equipment
- Large skillet or Dutch oven
- Cutting board
- Chef's knife
- Small bowl
- Whisk
- Measuring cups
- Measuring spoons
- Plate
- Paper towels
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp avocado oil or coconut oil
- 3 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar
- 1 tbsp brown sugar
- 3 cloves garlic, minced
- 1 inch fresh ginger, grated
- 1 red bell pepper, diced
- 1.5 tbsp cornstarch
- 3 tbsp cold water
- ½ tsp salt, or to taste
- ¼ tsp black pepper, or to taste
- ¼ cup fresh cilantro, chopped, for garnish
- 2 green onions, sliced, for garnish
Instructions
- Pat the chicken cubes completely dry with a paper towel and season generously with salt and pepper.
- Heat the oil in a large skillet or Dutch oven over medium-high heat. Once shimmering, add the chicken in a single layer, working in batches if necessary to avoid crowding the pan.
- Sear the chicken for 2-3 minutes per side until golden-brown. Remove the chicken from the skillet and set aside on a plate.
- Lower the heat to medium. Add the diced red bell pepper to the same skillet and sauté for 3-4 minutes until it begins to soften.
- Add the minced garlic and grated ginger to the skillet. Cook for 30-60 seconds until fragrant, being careful not to burn the garlic.
- Pour in the full-fat coconut milk, reserved pineapple juice, soy sauce, rice vinegar, and brown sugar. Whisk to combine, scraping up any browned bits from the bottom of the pan. Bring the sauce to a gentle simmer.
- In a small bowl, whisk together the cornstarch and cold water to create a smooth slurry. Slowly pour the slurry into the simmering sauce while whisking constantly. Continue to simmer for 1-2 minutes until the sauce thickens.
- Return the seared chicken and any accumulated juices back to the skillet. Add the pineapple chunks and stir everything to coat.
- Reduce the heat to low, cover the skillet, and let it simmer for 5-7 minutes, or until the chicken is cooked through and has absorbed the flavors of the sauce.
- Serve immediately, garnished with freshly chopped cilantro and sliced green onions.
Notes
For the best results, use full-fat canned coconut milk; low-fat versions will result in a thin sauce. For extra flavor, add a pinch of red pepper flakes with the garlic for some heat, or deglaze the pan with a splash of white wine after searing the chicken. This dish is excellent served over steamed jasmine rice or quinoa to soak up the delicious sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days.