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Pineapple Chicken with Red Peppers & Coconut Rice

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Pineapple Chicken with Red Peppers & Coconut Rice

I love this dish, It’s something different then you’d typically make, and maybe you’ll make it more! Weeknight easy dishes, this is 1 Hour total time to do this recipe and get it on the table.

What You’ll Need:

  • 4 boneless skinless chicken breasts
  • 1 cup of cornstarch
  • 2 eggs
  • 1/4 cup coconut oil
  • 1 cup pineapple juice
  • 1/3 cup of soy sauce
  • 1/3 cup of brown sugar
  • 1 garlic clove
  • 1 red pepper chopped
  • 1 tsp of red chili pepper flakes
  • handful of cilantro
  • chop up some fresh pineapple (1/3 cup)

Method:

  1. Set your oven to 325F
  2. cube the chicken breasts and season with S&P.
  3. In two separate bowls, put in cornstarch and in the other bowl your two beaten eggs. Put the chicken in the cornstarch then the egg.
  4. In a medium non-stick (ceramic) fry pan, add 1 tsp of coconut oil to the pan and let it heat up, cook chicken until brown on all sides.
  5. Grease a baking dish/corningware dish and add in the chicken and chopped red pepper.
  6. Make your yummy sauce: In a bowl, whisk the brown sugar, soy sauce, garlic, pineapple juice and a pinch more of cornstarch. Then add your red pepper flakes and pineapple peices.
  7. Pour this over the chicken and bake for 1 hour uncovered. Stir it every once and awhile for best results!
  8. Dress with cilantro!

Coconut Rice:

  • Rice: Basmati Rice, 1/2 cup Coconut Milk & Water (whatever measurements your rice says) and put this in your rice cooker!

 

 

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