One Pan Pineapple Coconut Chicken
Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon coriander
- 3 tablespoons extra virgin olive oil, divided
- 4 garlic cloves, minced
- 2 teaspoons ginger, minced
- 1/4 red onion, diced
- 1 red pepper, diced
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon coriander
- Pinch of salt
- Pinch of pepper
- 14-ounce can of coconut milk
- 1/2 cup crushed pineapple
- lime juice
- 1 tablespoon fresh parsley, for garnishing
Preparation
Season all sides of chicken breasts with salt, pepper, smoked paprika, and coriander. Set aside.
In a skillet over medium heat, add 2 tablespoons of olive oil and then chicken breasts. Cook about 4-6 minutes per side, browning both sides. Remove from pan and set aside.
Add another tablespoon of olive oil to the pan with the garlic, ginger, red onion, red pepper, salt, pepper, smoked paprika, and coriander. Stir and sauté for 3-4 minutes until softened.
Add in coconut milk, crushed pineapple, and lime juice. Stir, bring to a boil, and then reduce heat to simmer. Stir occasionally and simmer on low for about 15-20 minutes until reduced and thickened.
Add back chicken breasts and simmer for another couple of minutes. Serve with rice, grains, and/or vegetables.
Tips
Use a donut cooktop, food chopper, and knives for easier preparation. Get 20% off with code THEHOMECHEFMOMMA.
