Recipe for Creamy coconut rice served with veggies, fresh pineapple slices and juicy Tropical Chicken

1 1/2 cups boiling water (for the coconut rice)
400ml coconut milk
1 cup jasmine rice
1 pineapple
1/2 tsp chilli flakes (optional)
2 tbsp soy sauce
2 sachets honey
20g ginger – peel & chop finely
600g chicken fillets
1 bell pepper – deseed & slice thinly
1 red onion – peel & slice thinly
10g fresh coriander – remove leaves
olive oil (from your pantry)
salt & pepper (from your pantry)

How to
Preparation: Boil the kettle. Prepare all ingredients as indicated above.

Coconut rice: Place a pot with boiling water (see quantity above) and coconut milk on medium-high heat. Bring to the boil and add the rice with a pinch of salt. Boil for 10-12 minutes until cooked, but with a slight bite. Drain and keep warm.

Pineapple: Use a sharp knife to remove the ends and cut down the sides to remove the skin. Then cut in half and slice (5mm). Sprinkle over the chilli flakes.

Sauce: Mix together the soy sauce, honey and ginger. Set aside.

Chicken: Place a pan on medium-high heat with a drizzle of olive oil. Season the chicken with salt and pepper, add to the hot pan and cook for 5 minutes until lightly golden and cooked through. In the last 30 seconds of cooking, add the sauce and mix through.

Serve the creamy coconut rice topped with the bell pepper, red onion, pineapple and chicken. Garnish with fresh coriander.

Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.

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