Tropical Spicy Coconut Chicken with Pineapple Rice

Indulge in the vibrant flavors of Tropical Spicy Coconut Chicken with Pineapple Fried Rice, a dish that transports your taste buds to a sun-soaked beach. The chicken is marinated in a spicy coconut curry sauce, creating a perfect balance of heat and richness.

The accompanying pineapple fried rice adds a delightful sweetness and tang, making it a perfect contrast to the spicy chicken. This meal is not just a recipe; it’s an experience that brings the essence of tropical flavors into your home.

Tropical Spicy Coconut Chicken with Pineapple Rice

Serves: 4 Prep Time: 20 minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 520 calories 25g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

INGREDIENTS

• 4 boneless chicken thighs
• 1 can (14 oz) coconut milk
• 2 tablespoons red curry paste
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 teaspoon lime juice
• 2 cups jasmine rice
• 1 cup fresh pineapple, diced
• 1/2 cup peas
• 2 green onions, sliced
• 2 tablespoons vegetable oil
• Salt and pepper to taste

Instructions

1. In a bowl, mix coconut milk, red curry paste, fish sauce, brown sugar, and lime juice. Add the chicken thighs, ensuring they're well coated. Marinate for at least 15 minutes.
2. While the chicken marinates, cook jasmine rice according to package instructions. Once cooked, set aside and let it cool slightly.
3. In a large skillet over medium heat, add 1 tablespoon of vegetable oil. Remove chicken from the marinade (reserve marinade) and add to the skillet, cooking for about 5-7 minutes on each side until browned and cooked through. Remove chicken and let it rest.
4. In the same skillet, add the reserved marinade and bring it to a simmer. Return the chicken to the skillet and coat it in the sauce. Cook for an additional 2-3 minutes.
5. In another skillet, heat the remaining vegetable oil over medium-high heat. Add the cooked rice, diced pineapple, peas, and green onions, stirring well to combine. Cook for about 5 minutes until heated through and slightly crispy.
6. Serve the spicy coconut chicken over a bed of pineapple fried rice, garnishing with extra green onions if desired.

Notes

Tip: For added crunch, top the dish with chopped roasted peanuts before serving.

For a milder dish, reduce the amount of curry paste used in the chicken marinade. If you want to add more texture, consider tossing in some chopped bell peppers or cashews into the pineapple fried rice.

Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat the chicken in a skillet to maintain its texture, and enjoy the flavors the next day!