Luau Chicken
Transport your taste buds straight to the tropics with this vibrant and flavor-packed Luau Chicken recipe! Tender, golden-brown chicken thighs are simmered in a luscious, creamy coconut milk sauce infused with tangy pineapple, sweet red bell peppers, aromatic garlic, and fresh ginger. A perfect balance of savory and sweet is achieved with the addition of soy sauce, honey, and a hint of zesty lime juice, creating a dish that’s both exotic and comforting. Thickened to perfection and garnished with fresh cilantro, this one-pan wonder pairs beautifully with fluffy jasmine rice, making it an ideal choice for a quick yet indulgent weeknight meal. Perfect for anyone craving an island-inspired dinner, this Luau Chicken recipe is simple, wholesome, and bursting with tropical flavor!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 6 pieces boneless, skinless chicken thighs
- 2 tablespoons coconut oil
- 2 cups pineapple chunks (fresh or canned, drained if canned)
- 1 medium red bell pepper, diced
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons honey
- 2 tablespoons lime juice
- 1 cup coconut milk
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 4 cups cooked jasmine rice (for serving)
Instructions
Heat the coconut oil in a large skillet or wok over medium-high heat.
Season the chicken thighs lightly with salt and pepper, then add them to the hot skillet. Cook for 4-5 minutes per side until golden and mostly cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the diced red bell pepper, onion, garlic, and grated ginger. Sauté for 3-4 minutes until the vegetables are softened.
Add the pineapple chunks to the skillet and cook for another 2-3 minutes to allow the flavors to combine.
In a small bowl, mix the soy sauce, honey, lime juice, and coconut milk. Pour this mixture into the skillet and stir to combine.
Return the chicken thighs to the skillet, nestling them in the sauce and vegetables. Reduce the heat to low and simmer for 10-12 minutes, allowing the chicken to cook fully and absorb the flavors.
In a separate small bowl, whisk together the cornstarch and water to create a slurry. Pour this into the skillet, stirring to thicken the sauce. Cook for another 1-2 minutes until the sauce reaches your desired consistency.
Remove the skillet from heat and garnish with freshly chopped cilantro.
Serve the Luau Chicken over a bed of jasmine rice and enjoy!
Nutrition Facts
Calories |
792 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.3 g | 31% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 157 mg | 52% | |
| Sodium | 878 mg | 38% | |
| Total Carbohydrate | 97.1 g | 35% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 27.5 g | ||
| Protein | 47.9 g | 96% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 77 mg | 6% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 868 mg | 18% | |
*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.
