Elizabeth Daisy

I made this chicken a few years ago and always had good memories of it. Healthy yet tasty! The coconut is a mild flavor that you get subtly. I’m finding a trend in my food, fruit. I enjoy cooking with it and eating it. Especially pineapple and chicken, they just go well together.

Marinate the chicken in coconut milk and an onion for around 30 minutes or all night if you plan head. Unfortunately I didn’t plan ahead and only had 20 minutes, it still worked.

Then you make a fruit salsa for the top of the chicken. It’s fantastic. My five year old asked for seconds of it. You are welcome to use fresh pineapple for it but if you don’t have any open a can of tidbit pineapple. I used frozen strawberries for my dinner but fresh would be really great.

Coconut Chicken

Ingredients:

1/4 cup plus 1/3 cup light coconut milk divided

1/2 medium onion

1/4 teaspoon sea salt

1/4 teaspoon black powder

4 boneless, skinless chicken breast (about 1 pound)

2 cups tidbit pineapple canned (or fresh if you have it)

10 large strawberries (about 8 oz.) cut into pieces

Directions:

In a large bowl combine 1/4 cup coconut milk with half of the onion, salt and pepper. Add chicken and let marinate for 30 minutes at room temperature or in the fridge for the night.

In a separate large bowl combine the remaining 1/3 cup coconut milk with the rest of the onion. Stir in pineapple and strawberries. Set aside to use immediately or in the fridge for up to one day.

Heat a grill pan over medium high heat. When pan is hot add chicken and cook until chicken is 165 degrees.