Coconut Chicken With Pineapple Fried Rice Recipes
CHICKEN AND PINEAPPLE STIR-FRY
We love how the snappy veggies and pineapple make this stir-fry taste fresh and bright. Add brown sugar and you get a sweet-and-sour dish that's packed with flavor. -DeEtta Rasmussen, Fort Madison, Iowa
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- Drain pineapple, reserving juice; set pineapple aside. In a small bowl, mix pineapple juice, cornstarch and ginger until smooth. Stir in broth, brown sugar, soy sauce and molasses., In a large resealable plastic bag, combine flour and seasonings. Add chicken, a few pieces at a time; close bag and shake to coat., In a large skillet, heat 4 tablespoons oil over medium heat. Add chicken; cook and stir until no longer pink. Remove from pan; discard cooking juices., Stir-fry vegetables in remaining oil until crisp-tender. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return chicken to pan. Add reserved pineapple; heat through. Serve with rice.
Nutrition Facts : Calories 427 calories, Fat 20g fat (3g saturated fat), Cholesterol 49mg cholesterol, Sodium 941mg sodium, Carbohydrate 43g carbohydrate (22g sugars, Fiber 3g fiber), Protein 21g protein.
COCONUT CURRIED FRIED RICE WITH PINEAPPLE
This curried fried rice is my very own creation. I'm the kind of person who cooks without measuring anything, so the measurements listed here are only estimates. I think that all the fun of cooking comes from substituting, experimenting, and adjusting to your own taste, so please have fun with this recipe! It has lots of great flavors and is sort of a combination of Malaysian, Thai, and Vietnamese.
Provided by pinnym00
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oil in a large wok or frying pan over medium-high heat. Add shallots and garlic; cook until browned and fragrant, about 1 minute.
- Reduce heat to medium. Add curry paste and stir until well incorporated with oil. Add green beans; cook until slightly softened, 2 to 3 minutes. Mix in coconut milk and simmer until mixture is no longer watery, about 3 minutes.
- Add rice and toss until coated with sauce. Increase heat to medium-high. Add pineapple and tomato; stir-fry until softened and excess liquid has evaporated, 2 to 3 minutes. Add soy sauce to taste.
Nutrition Facts : Calories 203.2 calories, Carbohydrate 29.1 g, Fat 8.5 g, Fiber 1.6 g, Protein 3.2 g, SaturatedFat 3.6 g, Sodium 114.2 mg, Sugar 3.3 g
CHICKEN, PINEAPPLE AND COCONUT WITH RICE RECIPE - (4.7/5)
Provided by linakchabrol
Number Of Ingredients 10
Steps:
- Mince the onion and sauté them in a pan with olive oil. Cut the chicken in small pieces (it's better) and add them to the onion. Once the onion and the chicken are nicely cooked, add salt, pepper and curry. Add the the diced pineapple and make them cook a few minutes with the chicken and onions. Then, add the coconut milk and the three spoons of creme fraiche. Leave the preparation on low heat while you prepare your rice (I usually add either peas or quinoa to my rice, and in this case, I added quinoa). Once the rice is ready, stop the heat and serve immediately. Enjoy!
COCONUT PINEAPPLE CHICKEN
Pineapple, coconut and almonds dress up this pleasantly sweet treatment for cooked chicken. "It's a great way to serve leftover chicken," says Nyla Christensen of Rapid City, South Dakota. "Sometimes, I use turkey instead."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4-6 servings.
Number Of Ingredients 11
Steps:
- Drain pineapple, reserving juice; set the pineapple aside. In a large skillet, combine the cornstarch, sugar, broth, lemon juice, salt and reserved juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. , Stir in the chicken, green pepper, coconut, pineapple, 1/4 cup almonds and extract. Cook for 8-10 minutes or until chicken is heated through. Sprinkle with remaining almonds.
Nutrition Facts : Calories 300 calories, Fat 11g fat (3g saturated fat), Cholesterol 62mg cholesterol, Sodium 620mg sodium, Carbohydrate 27g carbohydrate (18g sugars, Fiber 2g fiber), Protein 23g protein.
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