Calypso Island Chicken
Transport your taste buds straight to the tropics with this vibrant and flavor-packed Calypso Island Chicken recipe. Marinated in a zesty blend of pineapple juice, lime, soy sauce, honey, and aromatic spices like ginger and Jamaican jerk seasoning, the chicken is seared to golden perfection before simmering in a luscious coconut milk sauce. The optional addition of red chili pepper provides a customizable kick of heat for spice lovers, while the fresh cilantro and green onion garnish enhance every bite with bright, herbal notes. Perfect served over steamed rice or paired with fried plantains, this quick and easy 30-minute Caribbean-inspired dish is a fusion of sweet, savory, and spicy that will liven up your dinner table.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 cup Pineapple juice
- 2 tablespoons Lime juice
- 2 tablespoons Soy sauce
- 3 tablespoons Honey
- 2 cloves Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 1 tablespoon Jamaican jerk seasoning
- 1 can (13.5 oz) Coconut milk
- 2 tablespoons Vegetable oil
- 2 tablespoons Fresh cilantro, chopped
- 2 stalks Green onions, sliced
- 1 piece Red chili pepper, finely chopped (optional for heat)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness using a meat mallet or rolling pin. This ensures even cooking.
In a large bowl, whisk together pineapple juice, lime juice, soy sauce, honey, minced garlic, grated ginger, Jamaican jerk seasoning, salt, and black pepper. This will serve as the marinade.
Add the chicken breasts to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 1 hour, or up to 4 hours for enhanced flavor.
Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat.
Remove the chicken from the marinade, letting any excess drip off, and sear each breast for 2-3 minutes per side until golden brown. Set aside on a plate.
In the same skillet, reduce the heat to medium and pour in the remaining marinade along with the can of coconut milk. Stir to combine and let the sauce simmer for 3-5 minutes.
Return the seared chicken breasts to the skillet, spooning the sauce over the top. Cover the skillet and let the chicken cook for 15-20 minutes, or until fully cooked (internal temperature should reach 165°F/73.9°C).
For an optional spicy kick, stir in finely chopped red chili pepper to the sauce while simmering.
Once cooked, remove the chicken and let it rest for a few minutes before serving. Garnish with fresh cilantro and sliced green onions.
Serve the Calypso Island Chicken over a bed of steamed rice or alongside fried plantains for a true Caribbean-inspired meal.
Nutrition Facts
Calories |
1902 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.3 g | 67% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 4652 mg | 202% | |
| Total Carbohydrate | 133.8 g | 49% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 114.7 g | ||
| Protein | 220.6 g | 441% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 203 mg | 16% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 2830 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
