Island Yum Yum Chicken
Transport your taste buds to a tropical paradise with Island Yum Yum Chicken, a mouthwatering fusion of sweet, savory, and tangy flavors that’s perfect for a quick dinner with an exotic twist. Tender, juicy chicken thighs are seared to golden perfection, then simmered in a luxurious sauce made with creamy coconut milk, tangy pineapple chunks, honey, soy sauce, and just a hint of spice from red chili flakes. Infused with fragrant garlic and fresh ginger, this dish boasts layers of flavor that are both comforting and vibrant. Thickened to a silky consistency with a cornstarch slurry, the sauce clings beautifully to the chicken, making it perfect for serving over fluffy jasmine rice. For a finishing touch, garnish with bright green onions and a sprinkling of toasted coconut flakes for added texture and a tropical flair. Ready in just 45 minutes, this easy recipe is a showstopper that's as irresistible as its name suggests! Keywords: Island Yum Yum Chicken, tropical chicken recipe, pineapple chicken, coconut milk sauce, quick dinner idea.
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Recipe Information
Ingredients
- 6 pieces boneless skinless chicken thighs
- 1.5 cups pineapple chunks (fresh or canned in juice)
- 1 cup unsweetened coconut milk
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons fresh lime juice
- 3 cloves minced garlic
- 2 teaspoons grated fresh ginger
- 0.5 teaspoon red chili flakes
- 1 tablespoon olive oil
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 2 tablespoons chopped green onions (optional for garnish)
- 2 tablespoons toasted coconut flakes (optional for garnish)
- 4 cups cooked jasmine rice (for serving)
Instructions
Season the chicken thighs with a pinch of salt and black pepper on both sides.
In a large skillet or sauté pan, heat the olive oil over medium-high heat.
Add the chicken thighs to the pan and sear for 3-4 minutes on each side until golden brown. Remove the chicken from the pan and set aside.
In the same pan, reduce the heat to medium and add the minced garlic and grated ginger. Sauté for about 1 minute until fragrant.
Stir in the coconut milk, pineapple chunks (along with the juice if using canned), soy sauce, honey, lime juice, and red chili flakes. Mix well to combine.
Return the seared chicken to the pan, ensuring it is submerged in the sauce. Cover the pan and let it simmer on low heat for 20 minutes, turning the chicken halfway through, until the chicken is cooked through and tender.
In a small bowl, mix the cornstarch with the cold water to create a slurry.
Gradually stir the cornstarch slurry into the sauce to thicken it. Allow the sauce to simmer for another 2-3 minutes until it reaches your desired consistency.
Taste the sauce and adjust seasoning if necessary by adding more soy sauce, honey, or lime juice.
Serve the Island Yum Yum Chicken over a bed of cooked jasmine rice. Garnish with chopped green onions and toasted coconut flakes, if desired.
Nutrition Facts
Calories |
730 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.2 g | 30% | |
| Saturated Fat | 7.7 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 158 mg | 53% | |
| Sodium | 596 mg | 26% | |
| Total Carbohydrate | 82.7 g | 30% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 17.7 g | ||
| Protein | 46.3 g | 93% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 67 mg | 5% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 625 mg | 13% | |
*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.
