Recipe

Tropical Chicken

Every Week We Deliver Everything You Need To Cook Amazing Meals

Tropical Chicken

Creamy coconut rice served with veggies, fresh pineapple slices and juicy chicken topped with coriander.




Ingredients to serve 2

  • ¾ cup x boiling water (for the coconut rice)
  • 200ml x coconut milk
  • ½ cup x jasmine 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
  • 300g 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

  • 1½ cups x boiling water (for the coconut rice)
  • 400ml x coconut milk
  • 1 cup x jasmine 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
  • 600g 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: Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Coconut rice: Place a pot with boiling water (see quantity above) and coconut milk on medium-high heat. Bring to the boil and add the rice with a pinch of salt. Boil for 10-12 minutes until cooked, but with a slight bite. Drain and keep warm.

Step 3

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). Sprinkle over the chilli flakes.

Step 4

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

Step 5

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 6

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