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Thai Coconut Chicken with Pineapple Salsa

By

adapted from Martha Stewart Living, April 2013

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Ingredients

  • 1 chicken breast, boneless and skinless, cut into 1/2" wide strips
  • salt and pepper
  • extra-virgin olive oil
  • 2 tbsp very thinly sliced garlic
  • 1 tbsp minced peeled fresh ginger
  • 2 tsp fish sauce
  • 1/2 can well-shaken coconut milk
  • 1 can pineapple pieces, drained and chopped, separated
  • 1/3 cup chopped green onions, chopped into bits the size of the coconut pieces
  • 1 chile of your choice, very finely sliced
  • 2 cups cooked rice

Details

Preparation

Step 1

0. start the rice: 1 cup of rice into 1 3/4 cup boiling water, cover and simmer for 10 minutes. Meanwhile,
1. salt and pepper the chcken, then cook briefly over medium high heat in skilled, about 3 minutes, until opaque and a little bit browned in places.
2. add garlic and ginger, stir and cook whole thing until you can smell the garlic and ginger, about 1/2 a minute or so.
3. add fish sauce, coconut milk and 1/2 the pineapple, bring to a boil.
4. simmer for 8 minutes while you finish making the rice.
5. stir together green onions, the rest of the pineapple and the chile. This becomes the salsa.

Serve immediately with rice and pineapple salsa. May need red chile sauce to heat it up a bit.

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