Best 5 Coconut Chicken With Pineapple Vinaigrette Recipes
Tantalize your taste buds with a delectable culinary journey, where sweet and savory flavors dance harmoniously in a symphony of delectable dishes. Embark on a voyage of exotic flavors with Coconut Chicken with Pineapple Vinaigrette, a dish that embodies the essence of tropical paradise. Succulent chicken breasts, marinated in a blend of coconut milk, spices, and herbs, are grilled to perfection, achieving a tender and juicy interior while developing a tantalizingly crispy exterior. This culinary masterpiece is elegantly complemented by a vibrant Pineapple Vinaigrette, crafted from fresh pineapple, lime juice, and a touch of honey, resulting in a sweet and tangy dressing that awakens the senses.
This article presents a collection of culinary delights that will transport you to a world of taste sensations. Discover the secrets behind creating a mouthwatering Coconut Chicken with Pineapple Vinaigrette, a dish that seamlessly marries the richness of coconut with the refreshing tang of pineapple. Delight in the simplicity of Pan-Seared Tilapia with Lemon Butter Sauce, where delicate tilapia fillets are seared until golden brown and bathed in a luscious lemon butter sauce, resulting in a symphony of flavors that will leave you craving more.
Embark on a culinary adventure with Sweet Potato and Black Bean Tacos, a vegetarian delight that bursts with color and flavor. Roasted sweet potatoes, tender black beans, and an array of vibrant vegetables are nestled in warm tortillas, creating a tantalizing combination of textures and flavors. Indulge in the classic comfort of Chicken and Dumplings, a dish that embodies the essence of home cooking. Tender chicken, savory dumplings, and a rich broth come together to create a heartwarming and satisfying meal that will nourish both body and soul.
Explore the art of creating delicious meals with this comprehensive guide, featuring step-by-step instructions, helpful tips, and stunning visuals that will inspire your inner chef. Let your culinary creativity soar as you embark on a journey of taste and discovery, transforming everyday ingredients into extraordinary dishes that will captivate your senses and leave a lasting impression on your palate.
TROPICAL SALAD WITH PINEAPPLE VINAIGRETTE
An easy salad to make with a bag of salad greens, pineapple, bacon bits, nuts and toasted coconut. Use fresh pineapple, if you can, and substitute toasted almonds for the macadamia nuts, if desired.
Provided by Marianne G
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Place bacon in a large, deep skillet. Cook over medium-high heat until evenly browned, about 10 minutes. Drain, crumble, and set aside.
- Combine pineapple juice, red wine vinegar, oil, pepper and salt in a lidded jar or cruet. Cover and shake well.
- Toss lettuce, pineapple, macadamia nuts, green onions and bacon together in a large bowl. Pour dressing over salad and toss to coat. Garnish with toasted coconut.
Nutrition Facts : Calories 255.4 calories, Carbohydrate 10.9 g, Cholesterol 10.1 mg, Fat 22.4 g, Fiber 2.9 g, Protein 5.3 g, SaturatedFat 4.7 g, Sodium 323.6 mg, Sugar 6.1 g
COCONUT PINEAPPLE CHICKEN
Pineapple, coconut and almonds dress up this pleasantly sweet treatment for cooked chicken. "It's a great way to serve leftover chicken," says Nyla Christensen of Rapid City, South Dakota. "Sometimes, I use turkey instead."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4-6 servings.
Number Of Ingredients 11
Steps:
- Drain pineapple, reserving juice; set the pineapple aside. In a large skillet, combine the cornstarch, sugar, broth, lemon juice, salt and reserved juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. , Stir in the chicken, green pepper, coconut, pineapple, 1/4 cup almonds and extract. Cook for 8-10 minutes or until chicken is heated through. Sprinkle with remaining almonds.
Nutrition Facts : Calories 300 calories, Fat 11g fat (3g saturated fat), Cholesterol 62mg cholesterol, Sodium 620mg sodium, Carbohydrate 27g carbohydrate (18g sugars, Fiber 2g fiber), Protein 23g protein.
CHICKEN IN COCONUT PEANUT SAUCE
My youngest son has been out of the country for several years teaching English. When he returned to the United States, I made this home-cooked meal for him that combined Asian and American cuisine. He loved it! -Sheila Suhan, Scottdale, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 5h15m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a 5-qt. slow cooker, whisk coconut milk and peanut butter until smooth. Stir in tomatoes, onion, peppers, brown sugar, garlic and seasonings. Add chicken; cook, covered, on low 5-6 hours or until chicken is tender. Stir before serving. Sprinkle with cilantro; if desired, serve with rice.
Nutrition Facts : Calories 559 calories, Fat 31g fat (10g saturated fat), Cholesterol 151mg cholesterol, Sodium 865mg sodium, Carbohydrate 22g carbohydrate (14g sugars, Fiber 4g fiber), Protein 50g protein.
THAI COCONUT CHICKEN WITH PINEAPPLE SALSA
In this brothy dish, the chicken thighs are partially covered by liquid and quick-braised on the stove top. It's an family-friendly dinner with a tropical personality thanks to the coconut and pineapple.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 35m
Number Of Ingredients 11
Steps:
- Season chicken with salt and pepper. Heat oil in a large skillet over medium-high heat. Cook chicken, stirring occasionally, until opaque and golden brown in places, about 3 minutes. Add garlic and ginger, stir, and cook until fragrant, about 30 seconds. Add fish sauce, coconut milk, and 1/2 cup pineapple; bring to a boil. Stir, reduce heat to low, and partially cover. Simmer until chicken is cooked through, about 8 minutes. Divide chicken and sauce among serving bowls.
- Stir together remaining pineapple, scallions, and chile in a bowl. Serve chicken with sticky rice and pineapple salsa.
COCONUT CHICKEN
I couldn't find a recipe for coconut chicken that is typically served at a Chinese buffet, so I made my own. This is baked, not fried. I like to serve this with rice and edamame. My husband and picky 2 year old love this!
Provided by Katie Augustitus
Categories World Cuisine Recipes Asian
Time 3h50m
Yield 6
Number Of Ingredients 12
Steps:
- Pour half the coconut milk, the garlic, soy sauce, and lime juice into a resealable plastic zipper bag, and shake to thoroughly combine the marinade. Place the chicken strips into the bag, squeeze several times to coat the chicken with marinade, and refrigerate at least 3 hours. Reserve the rest of the coconut milk.
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and grease with olive oil.
- Place the shredded coconut into a blender or food processor and pulse several times until the coconut is ground into crumbs. Mix it with panko crumbs, salt, and black pepper in a bowl. Place the flour into a second bowl, and the egg into a third shallow bowl. Shake excess marinade from chicken strips, and dip them into the flour to thoroughly coat; then dip into egg, and finally into the coconut crumb mixture. Place the coated strips onto the prepared baking sheet.
- Bake the chicken strips in the preheated oven until golden brown, about 30 minutes.
- Mix the reserved coconut milk and mayonnaise in a small saucepan, and bring to a simmer over medium-low heat; serve the sauce drizzled over the chicken strips or on the side for dipping.
Nutrition Facts : Calories 409.1 calories, Carbohydrate 29.4 g, Cholesterol 95.6 mg, Fat 21.6 g, Fiber 2.3 g, Protein 29.5 g, SaturatedFat 16.8 g, Sodium 544.1 mg, Sugar 4.7 g
Tips:
- Use fresh ingredients: Fresh chicken, pineapple, and coconut milk will give your dish the best flavor.
- Marinate the chicken: Marinating the chicken in a mixture of pineapple juice, soy sauce, and ginger will help to tenderize it and infuse it with flavor.
- Cook the chicken over medium heat: Cooking the chicken over medium heat will help to prevent it from drying out.
- Don't overcook the chicken: Overcooked chicken will be tough and dry. Cook it just until it is cooked through.
- Make the pineapple vinaigrette ahead of time: The pineapple vinaigrette can be made ahead of time and stored in the refrigerator for up to 2 weeks.
- Serve the chicken with rice or noodles: Coconut chicken with pineapple vinaigrette can be served with rice or noodles.
Conclusion:
Coconut chicken with pineapple vinaigrette is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and flavorful, the pineapple vinaigrette is tangy and sweet, and the combination of the two is simply irresistible. This dish is sure to please everyone at your table.
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