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"Hunger is the best sauce in the world."--Cervantes

Coconut Chicken with Pineapple Recipe

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This recipe for Coconut Chicken with Pineapple is from Lighthouse Ministries Family Cookbook 2012, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tbsp olive oil
3 cloves of garlic, crushed
1 onion, sliced
1 1/2 lbs boneless, skinless chicken breasts, thighs, or drumsticks cut into cubes.
1 tsp salt
1 tomato, diced
One 13 1/2 oz (400 ml) can coconut milk
2 1/2 c fresh or canned pineapple, cubed
1 tbsp fish sauce
Directions:
Directions:
Heat a skillet over medium heat and add 1 tablespoon of the oil. Add the garlic and saute until lightly browned. Add the onion and saute until translucent. Set onions and garlic aside.

Toss the chicken with the salt. To the same skillet over medium-high heat, add the remaining 1 tablespoon of oil. Stir fry the chicken for about 15 minutes or until lightly browned. Add the garlic and onion.

Add the tomato, coconut milk and pineapple and simmer over medium-low heat for 10 minutes. Season with fish sauce to taste. Serve hot with steamed rice.
Personal Notes:
Personal Notes:
This is another childhood favorite that I still eat to this day. If you notice, it's almost the same preparation as the chicken soup with papaya. It's just as easy, and just as good. Hope you like it!

 

 

 

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