Recipe

Island-Style Chicken

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Island-Style Chicken

Fluffy brown rice served with veggies, fresh pineapple slices and tender chicken fillets topped with coriander.




Ingredients to serve 2

  • 1 tbsp x shredded coconut
  • ½ cup x parboiled brown rice
  • 2 cups x boiling water (for the rice)
  • ½ x pineapple
  • ¼ tsp x chilli flakes (optional)
  • 1 tbsp x soy sauce
  • 1 sachet x honey
  • 10g x ginger – peel & chop finely
  • 250g x chicken fillets
  • ½ x bell pepper – deseed & slice thinly
  • ½ x red onion – peel & slice thinly
  • 5g x fresh coriander – remove leaves
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Ingredients to serve 4

  • 2 tbsp x shredded coconut
  • 1 cup x parboiled brown rice
  • 4 cups x boiling water (for the rice)
  • 1 x pineapple
  • ½ tsp x chilli flakes (optional)
  • 2 tbsp x soy sauce
  • 2 sachets x honey
  • 20g x ginger – peel & chop finely
  • 500g x chicken fillets
  • 1 x bell pepper – deseed & slice thinly
  • 1 x red onion – peel & slice thinly
  • 10g x fresh coriander – remove leaves
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Method

Step 1

Preparation: Prepare all ingredients as indicated above.

Step 2

Shredded coconut: Place a pan on high heat and dry toast the coconut for 2-3 minutes, until browned. Keep shaking the pan so it doesn’t burn.

Step 3

Brown rice (parboiled): Boil the kettle. Pour boiling water (see quantity above) into a pot and add the rice with a pinch of salt. Bring to the boil, cover and gently simmer for 18-20 minutes on low heat. Drain if there is any excess water, then add the shredded coconut and mix through.

Step 4

Pineapple: Use a sharp knife to remove the ends and cut down the sides to remove the skin. Then cut in half and slice (5mm). If you like a bit of spice, sprinkle over the chilli flakes.

Step 5

Sauce: Mix together the soy sauce, honey and ginger. Set aside.

Step 6

Chicken: Place a pan on medium-high heat with a drizzle of olive oil. Season the chicken with salt and pepper, add to the hot pan and cook for 5 minutes until lightly golden and cooked through. In the last 30 seconds of cooking, add the sauce and mix through.

Step 7

Serve the rice topped with the bell pepper, red onion, pineapple and chicken. Garnish with fresh coriander.