Pina Colada Chicken W Calypso Confetti Cauliflower Paleo Recipes

PINA COLADA CHICKEN

Pina Colada Chicken image

Found this recipe on ABC11's Mr Food section. Haven't tried this, but I think if you like Pina Coladas you'll like it. It probably makes a moist sweet bird.

Provided by Laurawombat Garcia

Categories One Dish Meal

Time 23m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon vegetable oil
4 boneless skinless chicken breast halves (about 1-1/2 pounds total)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (8 1/2 ounce) can cream of coconut
1/2 cup heavy cream
1 (8 1/4 ounce) can pineapple tidbits, drained
10 maraschino cherries, cut in half
1/4 cup sweetened flaked coconut, toasted

Steps:

In a large skillet, heat the oil over medium heat.
Season the chicken with the salt and pepper and sauté for 3 to 4 minutes per side, or until no pink remains and the juices run clear.
Remove to a platter and cover to keep warm.
Add the cream of coconut and heavy cream to the skillet; cook for 1 to 2 minutes, stirring until well combined.
Stir in the pineapple and cherries and return the chicken to the skillet.
Cook for 2 to 4 minutes, or until heated through. Sprinkle with the toasted coconut, and serve.

CURRY CHICKEN & CAULIFLOWER (LOW CARB)

Curry Chicken & Cauliflower (Low Carb) image

This recipe is pictured with Risotto and Naan. It is super simple and you can make it as hot as you want by changing from Korma to Rogan Josh or even go for a Vindalo - Or stick to the Korma and add a little more chili powder. If you don't think the Cauliflower is for you - try substituting mushrooms or another vegetable. Its all about personal preference.

Provided by SEvans

Categories < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 lb boneless skinless chicken, cubed
1 large onion, chunked
2 garlic cloves
1 (240 ml) can pataks korma curry sauce (mild)
1 green pepper, chunked
2 -3 cups cauliflower florets
1 teaspoon garam masala (optional)
2 teaspoons chili powder (optional)
1 teaspoon cumin (optional)
1/4 cup water
1 cup plain yogurt

Steps:

For the chicken - I use thighs - its not necessary to use breast meat and tends to be drier.
I use a wok for maximum space in my pan.
heat approx 2 - 3 tbsp oil in your pan on medium high (this cooks fast).
saute onion until slightly soft - approx 2 - 3 minutes.
add green pepper and garlic, garam masala & cumin (they intensify flavor but are not mandatory for this recipe- the curry sauce already has some in it) and saute approx 2 minutes.
add chicken and stirr fry for approximately 5 minutes.
add curry sauce and cauliflower. Stirr well and lower heat - simmer for 20 minutes stirring regularly.
add yogurt combine well to make your sauce creamy and serve.

Nutrition Facts : Calories 198.9, Fat 3.5, SaturatedFat 1.7, Cholesterol 74, Sodium 119.7, Carbohydrate 11.2, Fiber 2.3, Sugar 6.4, Protein 30.1

COCONUT CHICKEN STRIPS WITH PINA COLADA SAUCE

Coconut Chicken Strips with Pina Colada Sauce image

Made-from-scratch breaded coconut breaded chicken strips with a sweet pina colada dipping sauce. You're going to want to add these to your regular meal rotation

Provided by Momma Cyd

Categories Main Course

Time 2h45m

Number Of Ingredients 13

Ingredients

2 Tablespoons hot sauce
2 Tablespoons lime juice
1½ cups canned coconut milk
6 boneless, skinless chicken breasts (cut into strips)
2 cups bread crumbs
2 cups sweetened coconut flakes
1 teaspoon salt
1½ teaspoons curry powder
1 teaspoon onion powder
½ teaspoon pepper
1 cup sour cream
1 cup crushed pineapple (drained well)
1 cup pina colada drink mix

Steps:

Combine hot sauce, lime juice, and coconut milk in 2 large plastic ziploc bags or a airtight/leak proof container with a lid.
Add the chicken to the bag or container and marinate for 2 to 3 hours in the fridge, turning the chicken halfway through so all sides soak in the marinade.
Preheat oven to 400 degrees F.
Line a baking sheet with foil and spray with non stick cooking spray.
Combine bread crumbs, coconut flakes, salt, curry powder, onion powder, and pepper in a shallow bowl.
Remove chicken from the marinade and roll each strip in the bread crumb mixture.
Place on the prepared pan and bake for 30 minutes or until juices run clear.

Nutrition Facts : Calories 481 kcal, Carbohydrate 39 g, Protein 24 g, Fat 26 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 69 mg, Sodium 764 mg, Fiber 5 g, Sugar 16 g, UnsaturatedFat 4 g, ServingSize 1 serving

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