“The Lord has done great things for us. ” – Psalm 126:3
Diced chicken sautéed with fresh pineapple, sweet peppers, and Vidalia onion in a coconut milk and honey sauce with ginger, served over coconut rice. A tropical bowl that tastes like an island getaway.
Ingredients
- 1½ lbs boneless skinless chicken breasts, diced
- 1 cup fresh pineapple chunks
- 1 cup sweet peppers, diced
- 1 medium Vidalia onion, diced
- 3 cloves garlic, minced
- ½ cup coconut milk (full fat)
- 3 Tbsp honey
- 2 Tbsp soy sauce (low sodium)
- 1 tsp garlic powder
- ½ tsp ground ginger
- ½ tsp black pepper
- 2 Tbsp olive oil
- 2 Tbsp fresh parsley or cilantro, chopped
- 3 cups cooked white rice (or coconut rice)
Instructions
Heat olive oil in a large skillet over medium-high heat. Add diced chicken and cook until golden and fully cooked.
Stir in diced sweet peppers and Vidalia onion. Sauté until tender.
Add minced garlic and cook for 30 seconds until fragrant. Pour in coconut milk, honey, and soy sauce.
Add pineapple chunks, garlic powder, ginger, and black pepper. Stir well and simmer for 4 to 5 minutes until sauce thickens slightly.
Remove from heat and garnish with fresh herbs. Serve warm over white rice or coconut rice and enjoy.
Nutrition
Nutrition (Per Serving – 1½ cups) Calories: 470 | Fat: 18g | Sat Fat: 10g | Carbs: 48g | Sugar: 15g
| Protein: 31g | Sodium: 690mg
| Protein: 31g | Sodium: 690mg