Coconut Chicken With Pineapple Vinaigrette Recipes

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COCONUT CHICKEN WITH PINEAPPLE (PININYAHANG MANOK)



Coconut Chicken with Pineapple (Pininyahang Manok) image

Time 40m

Yield 4 servings

Number Of Ingredients 10

2 lbs. boneless, skinless chicken thighs cut into bite size pieces
1 teaspoon salt
¼ teaspoon pepper
3 tablespoons vegetable oil
3 cloves garlic, chopped
1 onion, chopped
1 tomato, diced
One 14 oz (400 ml) can coconut milk
2 ½ cups fresh or canned pineapple chunks
1 tablespoon fish sauce or 1 teaspoon salt

Steps:

  • Season the chicken pieces with salt and pepper. Set aside.
  • Heat a skillet over medium heat and add 2 tablespoons of oil. Add the chicken pieces and stir fry for 15 minutes or until lightly browned. Transfer to a plate and set aside.
  • Using the same skillet, add the remaining 1 tablespoon oil. Add the garlic and onion and sauté for 2 minutes or until onion is translucent.
  • Add the browned chicken, tomato, coconut milk and pineapple. Stir and simmer for 10 more minutes.
  • Season with fish sauce or salt.
  • Serve with steamed rice.
  • Enjoy!

THAI COCONUT CHICKEN WITH PINEAPPLE SALSA



Thai Coconut Chicken with Pineapple Salsa image

In this brothy dish, the chicken thighs are partially covered by liquid and quick-braised on the stove top. It's an family-friendly dinner with a tropical personality thanks to the coconut and pineapple.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 35m

Number Of Ingredients 11

1 1/2 pounds boneless, skinless chicken thighs (about 5), cut into 1/2-inch-wide strips
Coarse salt and freshly ground pepper
1 tablespoon peanut or safflower oil
2 tablespoons minced garlic
1 tablespoon minced peeled fresh ginger
2 teaspoons fish sauce
1 cup well-shaken coconut milk
1 1/2 cups chopped fresh pineapple, divided
1/3 cup chopped scallions
1 Thai chile, thinly sliced crosswise
2 cups cooked rice (preferably sticky), for serving

Steps:

  • Season chicken with salt and pepper. Heat oil in a large skillet over medium-high heat. Cook chicken, stirring occasionally, until opaque and golden brown in places, about 3 minutes. Add garlic and ginger, stir, and cook until fragrant, about 30 seconds. Add fish sauce, coconut milk, and 1/2 cup pineapple; bring to a boil. Stir, reduce heat to low, and partially cover. Simmer until chicken is cooked through, about 8 minutes. Divide chicken and sauce among serving bowls.
  • Stir together remaining pineapple, scallions, and chile in a bowl. Serve chicken with sticky rice and pineapple salsa.

COCONUT PINEAPPLE CHICKEN



Coconut Pineapple Chicken image

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

1 can (20 ounces) pineapple chunks
2 tablespoons cornstarch
2 tablespoons sugar
1 cup chicken broth
1 tablespoon lemon juice
1 teaspoon salt
3 cups cubed cooked chicken
1 medium green pepper, julienned
1/4 cup sweetened shredded coconut, toasted
1/2 cup slivered almonds, toasted, divided
1 teaspoon rum extract

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.

COCONUT-LIME CHICKEN WITH GRILLED PINEAPPLE



Coconut-Lime Chicken with Grilled Pineapple image

This grilled chicken recipe is the perfect compliment of sweet and savory. This recipe pairs well with grilled vegetables or a nice, light spinach salad. Start the grill, light your tiki torches, and let this recipe whisk you away to the tropics!

Provided by Mommy Epstein

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h40m

Yield 6

Number Of Ingredients 12

2 cups tequila
2 tablespoons lime juice
1 tablespoon brown sugar
1 teaspoon cayenne pepper
6 (6 ounce) skinless, boneless chicken breast halves
1 (16 ounce) container sour cream
½ cup coconut milk
¼ cup lime juice
2 tablespoons chopped cilantro
1 clove crushed garlic
1 pinch salt and pepper to taste
6 slices peeled, cored pineapple

Steps:

  • Whisk together the tequila, 2 tablespoons of lime juice, brown sugar, and cayenne pepper; pour into a resealable plastic bag. Add the chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
  • Meanwhile, make the sauce by whisking together the sour cream , coconut milk, and 1/4 cup of lime juice in a bowl. Add the cilantro and garlic, then season to taste with salt and pepper; set aside.
  • Preheat an outdoor grill for medium-high heat, and lightly oil grate. Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade.
  • Cook the chicken and pineapple slices on the preheated grill until the chicken is no longer pink in the center, and the pineapple slices are nicely marked, about 6 minutes. Serve the chicken breasts topped with a slice of grilled pineapple, and a dollop of the sour cream sauce.

Nutrition Facts : Calories 604.8 calories, Carbohydrate 15 g, Cholesterol 130.4 mg, Fat 24.1 g, Fiber 1.2 g, Protein 38.6 g, SaturatedFat 14.6 g, Sodium 129.9 mg, Sugar 8.1 g

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