An easy summer dinner recipe for tropical chicken with pineapple and coconut milk infused couscous

4 tablespoons butter
3 tablespoons olive oil
4 chicken breast fillets sliced into strips
salt and black pepper to season
1 medium pineapple peeled, cored and diced
1 teaspoon chili flakes
250 ml coconut milk
1 cup uncooked couscous
1 cup fresh mint
1 cup fresh parsley
1 small red onion
30 ml olive oil
shaved coconut to serve

How to
In a non-stick pan, heat the butter and olive oil.

Fry the chicken strips until brown, season.

Add the diced pineapple to the pan and allow to caramelize. Set aside.

Bring the coconut milk to a boil and add the uncooked couscous. Remove from heat, cover and leave to steep for two minutes.

Separate couscous grains with a fork and add a tablespoon of butter, chilli flakes and fresh chopped mint.

In a food processor, blend the herbs, onion and olive oil until you a have a rough paste.

Use a large platter plate, add heaps of couscous and top with fried chicken and pineapple.

Garnish with shaved coconut and lemon.


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Recipe provided by Anina’s Recipes – a food blog by Anina Meyer.