Spicy Pina Colada ChickenFrom midgelet 7 years ago
- 4 chicken boneless breast halves shopping list
- 1 can coconut milk shopping list
- 1 small can pineapple tidbits shopping list
- 1/2 - 1 teaspoon red pepper flakes (to taste) shopping list
- 1 tablespoon brown sugar shopping list
- 1/2 teaspoon salt shopping list
- 1/4 teaspoon black pepper shopping list
- 1 teaspoon cornstarch shopping list
- 2 tablespoons minced green onion (optional) shopping list
- 4 servings of cooked rice shopping list
How to make it
- Spray a covered sauté pan with a non-stick spray and quickly brown the chicken breasts on both sides.
- Meanwhile, shake up the can of coconut milk and measure 2 tablespoons into a small bowl and add the cornstarch
- and mix well.
- When chicken is browned add the coconut milk, pineapple, red pepper, brown sugar and salt and pepper.
- Stir together and bring to a low simmer.
- Cook over medium low heat for 15 minutes.
- Stir in the cornstarch mixture and cook until thickened.
- Serve over the rice and top with the minced green onion if desired.
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