Eating healthy can be a challenge, I’m not gonna lie.. it’s not that I don’t WANT to eat pizza and cookies everyday, I just don’t like what it does to my body. Thus, healthy cooking has become a lifestyle choice for me, and let me tell you this choice is made infinitely easier when you have a rotating selection of easy to make and delicious recipes in your back pocket. I love keeping things new and fresh in the kitchen, but I certainly have a short list of go-to recipes I bust out when I need something I know will be healthy, quick, and delicious and this piña colada chicken is just that!

This recipe comes from a cookbook I adore, Well Fed 2, it’s actually a paleo cookbook but that’s amazing for me because paleo = gluten free, so even though I’m not “paleo” (hello, look at that rice!) it’s a great jumping off point for me. It happens to have another of my favorite recipes, Thai Basil Beef, which is also in the arsenal of healthy, delicious recipes. So, don’t fret if you aren’t paleo or gluten free or anything other than just someone looking for some delicious, healthy food.. this recipe and cookbook are both truly amazing and I highly recommend checking them both out.


Piña Colada Chicken   (Print Me)

DE1A591 pound boneless, skinless chicken breasts or thighs
Salt and ground black pepper
1 Tablespoon coconut oil, divided
1 medium onion, diced (about 1 cup)
1 medium green pepper, diced (about 1 cup)
1 medium red pepper, diced (about 1 cup)
1 teaspoon arrowroot powder (or cornstarch if not paleo)
1 cup fresh pineapple, diced (can sub canned)
2 cloves garlic, minced
2 teaspoons Jerk Seasoning
Juice of 1 lime (about 2 tablespoons)
1/4 teaspoon vanilla extract
1 cup canned coconut milk

Over medium-high heat, heat a large, non-stick skillet and add 1/2 tablespoon coconut oil, allow to melt. While pan is heating, cut the chicken breasts into ~1-inch cubes.

Add chicken to heated pan and brown (~3-5 minutes per side), cooking in batches if necessary to not over-crowd pan. When browned, remove chicken from the pan and place in a bowl to catch the juices, set aside.

Next, make the sauce by add the remaining 1/2 tablespoon coconut oil to the same pan you were using. Add onions, peppers, and arrowroot powder sautéing until the vegetables are just-tender (~5 minutes). Add the diced pineapple and any accumulated juice to the pan and stir-fry until pineapple begins begin to brown (~3 minutes).

Next, add the garlic and Jerk Seasoning, stirring until fragrant, about 30 seconds. Add the lime juice and stir, scraping up any brown bits stuck to the bottom of the pan. Add the vanilla extract and coconut milk, stirring to combine. Add in the reserved chicken and any juices, stirring to combine. Bring mixture to a simmer, uncovered, and cook until the sauce begins to thicken, about 5 minutes. If desired, add a bit more arrowroot powder to achieve desired thickness.

Source: Well Fed 2

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