“So I say, walk by the Spirit, and you will not gratify the desires of the flesh. . .” Galatians 5:16
Are you looking for a quick but flavorful meal? Polynesian Chicken with Coconut Rice is the perfect dish for you! This Asian inspired dish is the perfect dish to fix when it’s warm outside and you don’t want to have to turn the oven on.
Polynesian Chicken with Coconut Rice has all the flavors you would think of when you think of eating on a tropical island…coconut, pineapple,sweet red peppers… Mmmm….I can see myself under a palm tree and drinking a refreshing drink out of a pineapple. Enjoying the warm breeze and… oh well…you understand what I’m saying. 🙂
I use chicken thighs in this recipe because I feel it gives this dish more flavor. It takes a little longer to cook but it’s definitely worth it.
Don’t be concerned about the coconut rice if you are not a fan of coconut. I promise you the coconut milk gives the rice a wonderful, creamy texture without the overpowering taste of coconut. I would not steer you wrong.
Add some stir fry veggies as a side dish to Polynesian Chicken with Coconut Rice and you have a complete and healthy meal for your family.
Mama Fawn’s Tips:
- Feel free to substitute chicken breast. The cooking time will be less.
- If you only have a green pepper, that’s fine to use. The red pepper adds a sweetness to the dish.
- You can find sesame oil in the asian aisle of your grocery store. Do not use any more than is noted because it is very strong. A little goes a long way.
- Make sure the chicken and pepper is cut into bite size pieces so everything is uniform with the pineapple chunks.
- Coconut milk can be found in a can in the international food section of your grocery store. I found it near the same place as the sesame oil.
- I used a can of pineapple chunks in juice for this recipe.
Polynesian Chicken with Coconut Rice
Course: DinnerCuisine: Asian-InspiredDifficulty: Easy4-6
servings10
minutes30
minutesIngredients
1 can (14 oz) coconut milk
1 cup jasmine rice
½ cup water
½ cup pineapple juice
3 tbsp soy sauce
2 tsp cornstarch
2 tsp sesame oil
1 tbsp minced garlic
1 tbsp vegetable oil
1 red pepper, seeded and cut in bite size pieces
2 lb chicken thighs, cut in bite size pieces
1 ½ cup pineapple chunks
¼ tsp salt
Directions
- Combine coconut milk and water in a medium saucepan. Bring to a low boil over medium heat. Add the rice and pinch of salt. Stir to combine, cover, then turn heat down to a simmer. Allow rice to cook for 15 minutes. Turn heat off and let set covered for another 15 minutes.
- In a small bowl, combine the pineapple juice, soy sauce, cornstarch, garlic and sesame oil, stirring until cornstarch is dissolved.
- In a large skillet, heat vegetable oil over medium heat. Add the red pepper and cook for about 5 minutes, stirring occasionally. Add the chicken and salt and cook until no longer pink and slightly browned, about 8-10 minutes. Add the pineapple and stir until combined. Add the sauce to the meat and cook for about 3 minutes.
- Plate the rice in individual bowls or a platter and top with the chicken mixture. Enjoy!
