eCook Meal
Fiery Coconut & Pineapple Chicken
with fluffy rice & charred pineapple rings
You will go loco after tasting this coco-pineapple chicken, Chef! After marinating in a mouthwatering concoction of coconut cream, citrus juice, brown sugar & sriracha, chicken is oven-roasted until golden perfection. Served with fluffy basmati rice, charred pineapple, toasted cashews and fresh coriander.
Serving guide
Choose your portion size.
MARINATION STATION
Preheat the oven to 200°C. Pat the Chicken dry with paper towel. In a bowl, combine the coconut cream, the garlic, the ginger, the citrus juice marinade, the brown sugar, the sriracha (to taste), a drizzle of oil, and seasoning. Add the chicken, toss to combine, and set aside.
TOAST
Place the nuts in a pot over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
RICE
Return the pot with the rice and 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
ROAST
In a roasting tray, add the Onion, coat in oil, and top with the Chicken, reserving the excess marinade. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). In the final 10-15 minutes, top with the reserved marinade.
CHARRED PINEAPPLE
Place a pan or a grill pan over medium heat with a drizzle of oil. When hot, fry the pineapple rings until charred, 1-2 minutes per side. Remove and set aside.
DINNER IS READY
Make a bed of the rice, top with the juicy Chicken & onion, and all the tray juices. Side with the charred pineapple rings and sprinkle over the nuts. Garnish with the coriander. Enjoy, Chef!
MARINATION STATION
Preheat the oven to 200°C. Pat the Chicken dry with paper towel. In a bowl, combine the coconut cream, the garlic, the ginger, the citrus juice marinade, the brown sugar, the sriracha (to taste), a drizzle of oil, and seasoning. Add the chicken, toss to combine, and set aside.
TOAST
Place the nuts in a pot over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
RICE
Return the pot with the rice and 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
ROAST
In a roasting tray, add the Onion, coat in oil, and top with the Chicken, reserving the excess marinade. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). In the final 10-15 minutes, top with the reserved marinade.
CHARRED PINEAPPLE
Place a pan or a grill pan over medium heat with a drizzle of oil. When hot, fry the pineapple rings until charred, 1-2 minutes per side. Remove and set aside.
DINNER IS READY
Make a bed of the rice, top with the juicy Chicken & onion, and all the tray juices. Side with the charred pineapple rings and sprinkle over the nuts. Garnish with the coriander. Enjoy, Chef!
MARINATION STATION
Preheat the oven to 200°C. Pat the Chicken dry with paper towel. In a bowl, combine the coconut cream, the garlic, the ginger, the citrus juice marinade, the brown sugar, the sriracha (to taste), a drizzle of oil, and seasoning. Add the chicken, toss to combine, and set aside.
TOAST
Place the nuts in a pot over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
RICE
Return the pot with the rice and 600ml [800ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
ROAST
In a roasting tray, add the Onion, coat in oil, and top with the Chicken, reserving the excess marinade. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). In the final 10-15 minutes, top with the reserved marinade.
CHARRED PINEAPPLE
Place a pan or a grill pan over medium heat with a drizzle of oil. When hot, fry the pineapple rings until charred, 1-2 minutes per side. Remove and set aside.
DINNER IS READY
Make a bed of the rice, top with the juicy Chicken & onion, and all the tray juices. Side with the charred pineapple rings and sprinkle over the nuts. Garnish with the coriander. Enjoy, Chef!
MARINATION STATION
Preheat the oven to 200°C. Pat the Chicken dry with paper towel. In a bowl, combine the coconut cream, the garlic, the ginger, the citrus juice marinade, the brown sugar, the sriracha (to taste), a drizzle of oil, and seasoning. Add the chicken, toss to combine, and set aside.
TOAST
Place the nuts in a pot over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
RICE
Return the pot with the rice and 600ml [800ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
ROAST
In a roasting tray, add the Onion, coat in oil, and top with the Chicken, reserving the excess marinade. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). In the final 10-15 minutes, top with the reserved marinade.
CHARRED PINEAPPLE
Place a pan or a grill pan over medium heat with a drizzle of oil. When hot, fry the pineapple rings until charred, 1-2 minutes per side. Remove and set aside.
DINNER IS READY
Make a bed of the rice, top with the juicy Chicken & onion, and all the tray juices. Side with the charred pineapple rings and sprinkle over the nuts. Garnish with the coriander. Enjoy, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R212.77
for 4 servings · R53.19 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Coconut Cream needs 400 mlCoconut Cream 400 ml 400 ml at R39.99 · 100% of packR39.99
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
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Sriracha Sauce needs 60 mlTabasco Sriracha Sauce 256 ml 256 ml at R75.99 · 23% of packR17.81
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Fresh Ginger needs 40 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 11% of packR11.43
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Brown Sugar needs 40 mlLight Brown Sugar 1 kg R34.99 · whole pack (size can't be divided)R34.99
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Free-range Chicken Pieces needs 8Free Range Chicken Wing Tips R19.99 · whole pack (size can't be divided)R19.99
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Fresh Pineapple Rings needs 400 gLarge Bananas Min 950 g 950 g at R44.99 · 42% of packR18.94
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White Basmati Rice needs 400 mlFully Cooked White Basmati Rice 250 g R37.99 · whole pack (size can't be divided)R37.99
Not in the Woolies basket — source these elsewhere:
- Cashew Nut Halves
- Citrus Juice Marinade
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Fiery Coconut & Pineapple Chicken?
The preparation time for Fiery Coconut & Pineapple Chicken with fluffy rice & charred pineapple rings is between 25 and 45 minutes.
What is the total time required to make Fiery Coconut & Pineapple Chicken with fluffy rice & charred pineapple rings?
The total time required to make Fiery Coconut & Pineapple Chicken with fluffy rice & charred pineapple rings is between 45 and 65 minutes.
How many servings does Fiery Coconut & Pineapple Chicken provide?
4 servings
What are the main ingredients in Fiery Coconut & Pineapple Chicken?
Brown Sugar, Cashew Nut Halves, Chicken, Citrus Juice Marinade, Coconut Cream, Fresh Coriander, Garlic, Ginger, Onion, Pineapple Pieces, Sriracha Sauce, White Basmati Rice
What is the nutritional information of Fiery Coconut & Pineapple Chicken?
Calories: 1253, Carbs: 128 grams, Fat: grams, Protein: 63.8 grams, Sugar: 37.6 grams, Salt: 756 grams
How do I prepare Fiery Coconut & Pineapple Chicken?
RICE: Return the pot with the rice and 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover. CHARRED PINEAPPLE: Place a pan or a grill pan over medium heat with a drizzle of oil. When hot, fry the pineapple rings until charred, 1-2 minutes per side. Remove and set aside. DINNER IS READY: Make a bed of the rice, top with the juicy chicken & onion, and all the tray juices. Side with the charred pineapple rings and sprinkle over the nuts. Garnish with the coriander. Enjoy, Chef! ROAST: In a roasting tray, add the onion, coat in oil, and top with the chicken, reserving the excess marinade. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). In the final 10-15 minutes, top with the reserved marinade. TOAST: Place the nuts in a pot over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. MARINATION STATION: Preheat the oven to 200°C. Pat the chicken dry with paper towel. In a bowl, combine the coconut cream, the garlic, the ginger, the citrus juice marinade, the brown sugar, the sriracha (to taste), a drizzle of oil, and seasoning. Add the chicken, toss to combine, and set aside.
What should be prepared from my kitchen to make Fiery Coconut & Pineapple Chicken?
Brown Sugar, Cashew Nut Halves, Chicken, Citrus Juice Marinade, Coconut Cream, Fresh Coriander, Garlic, Ginger, Onion, Pineapple Pieces, Sriracha Sauce, White Basmati Rice
How many calories does Fiery Coconut & Pineapple Chicken have?
1253 calories
How much fat content does Fiery Coconut & Pineapple Chicken have?
grams