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/s
- 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 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!
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!
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!
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!
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/s, 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/s, 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
Woolies Products in this dish
