Coconut Chicken with Pineapple and Peppers
The recipe Coconut Chicken with Pineapple and Peppers can be made in approximately 1 hour. One serving contains 801 calories, 31g of protein, and 45g of fat. For $2.48 per serving, you get a beverage that serves 4. This recipe from Laurens Latest requires green bell pepper, canolan oil, pineapple tidbits, and soy sauce. 792 people found this recipe to be delicious and satisfying. Overall, this recipe earns an amazing spoonacular score of 86%. If you like this recipe, take a look at these similar recipes: Polynesian Pineapple Chicken and Peppers, Sweet and Sour Chicken With Pineapple and Peppers, and Stir-Fried Chicken With Pineapple and Peppers.
Servings: 4
Preparation duration: 30 minutes
Cooking duration: 30 minutes
Ingredients:
1/2 cup all purpose flour sprinkled with s&p to taste
2 tablespoons canola oil
6 tablespoons canola oil, divided
2 chicken breasts, about 1 lb. cut into pieces
2 tablespoons sweet chile sauce
2 teaspoons cornstarch
1 large egg
1 green pepper, cut into pieces
2 tablespoons milk
1 onion, sliced
3/4 cup pineapple juice
1-20 oz. can pineapple tidbits
1 red pepper, cut into pieces
2 tablespoons soy sauce
2 cups sweetened coconut
Equipment:
frying pan
bowl
whisk
Cooking instruction summary:
Get three shallow bowls ready to coat chicken: one with flour, salt and pepper, one with egg and milk, one with sweetened coconut.Dredge chicken in flour, then egg mixture, then coconut.Once all chicken is coated, cook in 3 batches using 2 tablespoons of oil per batch in a large, nonstick skillet over medium heat.Place cooked chicken aside and replace pan to heat.Add in another 2 tablespoons of oil and saute onions and peppers until cooked to your liking. I like mine a little bit on the crisp side, so I cooked mine about 4 minutes. While veggies are cooking, measure out ingredients for sauce and whisk together. Add in drained pineapple to the pan, along with the sauce mixture and bring to boil until thickened slightly. Add in coconut chicken and cook another 2 minutes until heated through and serve over fried rice.
Step by step:
1. Get three shallow bowls ready to coat chicken: one with flour, salt and pepper, one with egg and milk, one with sweetened coconut.Dredge chicken in flour, then egg mixture, then coconut.Once all chicken is coated, cook in 3 batches using 2 tablespoons of oil per batch in a large, nonstick skillet over medium heat.
2. Place cooked chicken aside and replace pan to heat.
3. Add in another 2 tablespoons of oil and saute onions and peppers until cooked to your liking. I like mine a little bit on the crisp side, so I cooked mine about 4 minutes. While veggies are cooking, measure out ingredients for sauce and whisk together.
4. Add in drained pineapple to the pan, along with the sauce mixture and bring to boil until thickened slightly.
5. Add in coconut chicken and cook another 2 minutes until heated through and serve over fried rice.
Nutrition Information:
covered percent of daily need
