What are the main ingredients in Spicy Coconut & Pineapple Chicken?

Oil (cooking, olive or coconut), Water, Paper Towel, Seasoning (salt & pepper)

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?

Oil (cooking, olive or coconut), Water, Paper Towel, Seasoning (salt & pepper)

Spicy Coconut & Pineapple Chicken

Name: Spicy Coconut & Pineapple Chicken
Prep time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Water; Paper Towel; Seasoning (salt & pepper)

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

with fluffy rice & charred pineapple rings

Hands on Time: 25 - 45 minutes

Overall Time: 45 - 65 minutes

Download the Recipe for 2

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)

Photo of Spicy Coconut & Pineapple Chicken

Serves 1

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 & onions, and all the tray juices. Side with the charred pineapple rings and sprinkle over the nuts. Garnish with the coriander. Enjoy, Chef!

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

Download the Recipe

Serves 2

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 & onions, and all the tray juices. Side with the charred pineapple rings and sprinkle over the nuts. Garnish with the coriander. Enjoy, Chef!

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

Download the Recipe

Serves 3

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 & onions, and all the tray juices. Side with the charred pineapple rings and sprinkle over the nuts. Garnish with the coriander. Enjoy, Chef!

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

Download the Recipe

Serves 4

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 & onions, and all the tray juices. Side with the charred pineapple rings and sprinkle over the nuts. Garnish with the coriander. Enjoy, Chef!