Solo: Tropical Chicken

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Solo: Tropical Chicken

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

Ingredients to serve 1

  • ½ cup x boiling water (for the coconut rice)
  • 100ml x coconut milk
  • ¼ cup x jasmine rice
  • ¼ x pineapple
  • ⅛ tsp x chilli flakes (optional)
  • 1 tbsp x soy sauce
  • 1 sachet x honey
  • 10g x ginger – peel & chop finely
  • 150g x chicken fillets
  • ¼ x bell pepper – deseed & slice thinly
  • ¼ x red onion – peel & slice thinly
  • 3g x fresh coriander – remove leaves
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)


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.