Treasure Island Chicken
Embark on a flavor-packed culinary journey with Treasure Island Chicken, a tropical-inspired dish that transforms everyday chicken breasts into a vibrant feast bursting with exotic flair. Perfectly seared chicken is nestled in a creamy coconut milk sauce infused with sweet pineapple, zesty lime juice, fragrant turmeric, and a touch of honey for balance. A sprinkle of optional red chili flakes adds a gentle heat, while a garnish of fresh cilantro elevates the dish with a burst of freshness. This one-pan recipe is ideal for busy weeknights, requiring just 15 minutes of prep time before finishing in the oven to perfection. Serve it over steamed rice, quinoa, or roasted vegetables for an irresistibly satisfying meal that’s as delicious as it is easy to make. Create an island escape with this tropically inspired chicken recipe that’s sure to be a hit!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1.5 cups pineapple chunks (canned or fresh)
- 1 cup coconut milk
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons lime juice
- 3 pieces garlic cloves, minced
- 1 teaspoon ground ginger
- 0.5 teaspoon turmeric
- 0.5 teaspoon red chili flakes (optional, for heat)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (for garnish)
Instructions
Start by preheating your oven to 375°F (190°C).
Pat the chicken breasts dry with a paper towel, then season both sides with salt and pepper.
In a large oven-safe skillet, heat olive oil over medium-high heat. Sear the chicken breasts for 2-3 minutes on each side until golden brown. Remove the chicken and set aside.
In the same skillet, lower the heat to medium and add the minced garlic. Sauté for 30 seconds until fragrant.
Add the pineapple chunks, coconut milk, soy sauce, honey, lime juice, ground ginger, turmeric, and red chili flakes (if using). Stir well to combine all the ingredients.
Bring the sauce to a gentle simmer, then return the seared chicken breasts to the skillet, nestling them into the sauce.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Remove the skillet from the oven and let it rest for 5 minutes before serving.
Garnish with fresh cilantro and serve with steamed rice, quinoa, or roasted vegetables for a complete meal.
Nutrition Facts
Calories |
1852 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.4 g | 70% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 4078 mg | 177% | |
| Total Carbohydrate | 115.3 g | 42% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 87.4 g | ||
| Protein | 222.0 g | 444% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 182 mg | 14% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2697 mg | 57% | |
*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.
