2 servings; 10 min preparation; 20 min cooking time.
Hawaiian dishes are always very tropical and quite unusual. They combine spicy and sweet often with coconut or pineapple. Since I love unusual combinations, I prepared a chicken dish, inspired by this delicious cuisine.
Indeed, the pineapple makes the dish a little sweet, but I quite like that. The ginger gives it a kick and makes it complex and the coconut butter and lime juice just balance it all. If you like spicy food, then add 1/3 red chili pepper, but this is entirely optional.
- 300 g chicken breast fillet, cubed
- 1 red bell pepper, small brunoise
- 1/2 sweet onion, minced
- 2 garlic cloves, minced or 1/2 tsp garlic powder
- 140 g pineapple, cubed
- 100 g pineapple juice
- 10 g fresh flat-leaf parsley, minced
- 2 tbsp black olives, pitted and sliced (optional)
- 1 tsp lime juice
- 1 tsp coconut butter (optional)
- 1/2 tsp ground ginger
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp white pepper
- 1/2 tsp salt
- 50 g toasted cashew nuts
- 1 tsp coconut oil
Heat coconut oil in a pan over medium heat. Add the minced onion and cook for 3 min or until transparent. Add the minced garlic. Cook for 2 more minutes (If you are using garlic powder, add it later with the rest of the dry seasonings).
Add the bell pepper pieces. Stir for 2 more minutes. Then add the chicken. Add all dry seasonings, pineapple juice, coconut butter and black olives (optional). Stir well and cook for 5 more minutes.
Taste the chicken and after it’s cooked through, add the pineapple pieces and lime juice. Cook for 3 to 5 more minutes. Add the very end add the minced parsley.
Take the pan from the heat. Serve with jasmine or basmati rice. Enjoy!