Tahitian Supper Not Really
Transport your taste buds to the tropics with "Tahitian Supper Not Really," a playful twist on island-inspired cuisine. This vibrant dish pairs fragrant coconut jasmine rice with tender, flavorful chicken thighs marinated in a luscious blend of soy sauce, honey, lime juice, garlic, and ginger. Juicy pineapple chunks and crisp red bell peppers are caramelized in the pan, adding a touch of sweetness and a pop of bright color. The dish is finished with a sprinkling of fresh green onions, balancing the bold flavors with a touch of freshness. Ready in under an hour, this unique recipe is perfect for when you want a quick yet exotic dinner that’s sure to impress. Perfect keywords: coconut jasmine rice, tropical-inspired dinner, quick chicken recipe, pineapple stir-fry, island flavors.
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Recipe Information
Ingredients
- 1 cup Jasmine rice
- 1 cup Coconut milk
- 1 cup Water
- 4 pieces Chicken thighs, boneless and skinless
- 3 tablespoons Soy sauce
- 2 tablespoons Honey
- 2 tablespoons Lime juice
- 3 cloves Garlic, minced
- 1 teaspoon Fresh ginger, grated
- 1 cup Pineapple chunks (fresh or canned)
- 1 piece Red bell pepper, diced
- 2 stalks Green onions, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Vegetable oil
Instructions
Rinse the jasmine rice under cold water until the water runs clear. Combine the rice, coconut milk, and water in a medium-sized saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is tender and the liquid is absorbed.
While the rice is cooking, prepare the chicken marinade: in a small bowl, mix soy sauce, honey, lime juice, minced garlic, grated ginger, salt, and black pepper.
Place the chicken thighs in a shallow dish or zip-top bag and pour the marinade over them. Let the chicken marinate for at least 10 minutes (or up to 2 hours in the refrigerator for stronger flavor).
Heat a large skillet over medium-high heat and add 1 tablespoon of vegetable oil. Remove the chicken from the marinade, shaking off the excess, and sear the thighs for 3-4 minutes on each side until golden brown. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of oil. Toss in the diced red bell pepper and pineapple chunks. Stir-fry for 3-4 minutes until the peppers are slightly softened and the pineapple is caramelized.
Return the chicken to the skillet, along with any leftover marinade. Cook everything together for another 5-7 minutes, or until the chicken is fully cooked through (internal temperature of 165°F/74°C).
Serve the chicken and stir-fried pineapple mixture over the coconut jasmine rice. Garnish with chopped green onions for a fresh and vibrant finish.
Nutrition Facts
Calories |
370 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.4 g | 18% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 1010 mg | 44% | |
| Total Carbohydrate | 41.3 g | 15% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 20.4 g | ||
| Protein | 19.6 g | 39% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 49 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 492 mg | 10% | |
*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.
