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.
Spicy Coconut & Pineapple Chicken
Spicy Coconut & Pineapple Chicken
with fluffy rice & charred pineapple rings
Hands on Time: 25 - 45 minutes
Overall Time: 45 - 65 minutes
Ingredients:
- Brown Sugar
- Cashew Nut Halves
- Chicken
- Citrus Juice Marinade
- Coconut Cream
- Free-range Chicken Pieces
- Fresh Coriander
- Fresh Ginger
- Fresh Pineapple Rings
- Garlic Clove
- Garlic Cloves
- Onion
- Onions
- Sriracha Sauce
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Paper Towel
- Seasoning (salt & pepper)
MARINATION STATION
Preheat the oven to 200°C. Pat the Chicken/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">Chicken & Onions, and all the tray juices. Side with the charred pineapple rings and sprinkle over the nuts. Garnish with the coriander. Enjoy, Chef!
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-pieces/" title="View all our recipes with Free-range Chicken Pieces at eCook">Free-range Chicken Pieces - 2
Coconut Cream - 100ml
Garlic Clove - 1
Fresh Ginger - 10g
Citrus Juice Marinade - 40ml
Brown Sugar - 10ml
Sriracha Sauce - 15ml
Cashew Nut Halves - 1
White Basmati Rice - 100ml
Onion - 1
Fresh Pineapple Rings - 100g
Fresh Coriander - 3g
MARINATION STATION
Preheat the oven to 200°C. Pat the Chicken/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">Chicken & Onions, and all the tray juices. Side with the charred pineapple rings and sprinkle over the nuts. Garnish with the coriander. Enjoy, Chef!
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-pieces/" title="View all our recipes with Free-range Chicken Pieces at eCook">Free-range Chicken Pieces - 4
Coconut Cream - 200ml
Garlic Cloves - 2
Fresh Ginger - 20g
Citrus Juice Marinade - 80ml
Brown Sugar - 20ml
Sriracha Sauce - 30ml
Cashew Nut Halves - 1
White Basmati Rice - 200ml
Onion - 1
Fresh Pineapple Rings - 200g
Fresh Coriander - 5g
MARINATION STATION
Preheat the oven to 200°C. Pat the Chicken/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">Chicken & Onions, and all the tray juices. Side with the charred pineapple rings and sprinkle over the nuts. Garnish with the coriander. Enjoy, Chef!
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-pieces/" title="View all our recipes with Free-range Chicken Pieces at eCook">Free-range Chicken Pieces - 6
Coconut Cream - 300ml
Garlic Cloves - 3
Fresh Ginger - 30g
Citrus Juice Marinade - 120ml
Brown Sugar - 30ml
Sriracha Sauce - 45ml
Cashew Nut Halves - 1
White Basmati Rice - 300ml
Onions - 2
Fresh Pineapple Rings - 300g
Fresh Coriander - 8g
MARINATION STATION
Preheat the oven to 200°C. Pat the Chicken/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">Chicken & Onions, and all the tray juices. Side with the charred pineapple rings and sprinkle over the nuts. Garnish with the coriander. Enjoy, Chef!
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-pieces/" title="View all our recipes with Free-range Chicken Pieces at eCook">Free-range Chicken Pieces - 8
Coconut Cream - 400ml
Garlic Cloves - 4
Fresh Ginger - 40g
Citrus Juice Marinade - 160ml
Brown Sugar - 40ml
Sriracha Sauce - 60ml
Cashew Nut Halves - 1
White Basmati Rice - 400ml
Onions - 2
Fresh Pineapple Rings - 400g
Fresh Coriander - 10g
Frequently Asked Questions
What is the preparation time for Spicy Coconut & Pineapple Chicken?
The preparation time for Spicy Coconut & Pineapple Chicken with fluffy rice & charred pineapple rings is between 25 and 45 minutes.
What is the total time required to make Spicy Coconut & Pineapple Chicken with fluffy rice & charred pineapple rings?
The total time required to make Spicy Coconut & Pineapple Chicken with fluffy rice & charred pineapple rings is between 45 and 65 minutes.
How many servings does Spicy Coconut & Pineapple Chicken provide?
4 servings
What are the main ingredients in Spicy Coconut & Pineapple Chicken?
Brown Sugar, Cashew Nut Halves, Chicken, Citrus Juice Marinade, Coconut Cream, Free-range Chicken Pieces, Fresh Coriander, Fresh Ginger, Fresh Pineapple Rings, Garlic Clove, Garlic Cloves, Onion, Onions, Sriracha Sauce, White Basmati Rice
What is the nutritional information of Spicy 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 Spicy Coconut & Pineapple Chicken?
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. DINNER IS READY: Make a bed of the rice, top with the juicy chicken & onions, and all the tray juices. Side with the charred pineapple rings and sprinkle over the nuts. Garnish with the coriander. Enjoy, Chef! 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. 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. 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. 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.
What should be prepared from my kitchen to make Spicy Coconut & Pineapple Chicken?
Brown Sugar, Cashew Nut Halves, Chicken, Citrus Juice Marinade, Coconut Cream, Free-range Chicken Pieces, Fresh Coriander, Fresh Ginger, Fresh Pineapple Rings, Garlic Clove, Garlic Cloves, Onion, Onions, Sriracha Sauce, White Basmati Rice
How many calories does Spicy Coconut & Pineapple Chicken have?
1253 calories
How much fat content does Spicy Coconut & Pineapple Chicken have?
grams