26 May 2011

Coconut Milk Chicken with Spicy Pineapple Sauce

A twitter friend mentioned this Polynesian Chicken Wrap recipe he had made the night before. It sounded so delicious, I decided to give it a try and adapt it for us. We loved it. It was unlike anything I have made before. It was a touch sweet and the chicken was so tender. Will definitely make again!


  • Brown rice, cooked according to package
  • 2 pounds skinless, boneless chicken breast halves - cut into 1 inch chunks
  • 1 (14 ounce) can coconut milk
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tablespoons curry powder
  • 1 tablespoon garlic salt
  • 2 tablespoons oil
  • Shredded coconut
  • 1 (20 ounce) can crushed pineapple in heavy syrup, drained with syrup reserved
  • 1 tablespoon cornstarch
  • 2 -3 teaspoon ground ginger
  • 3/4 cup orange juice
  • 2 tablespoons maple syrup
  • Red Pepper Flakes


  1. Place the chicken and coconut milk (reserve about 1/3 cup of coconut milk for sauce) in a bowl, and marinate in the refrigerator 4 hours.
  2. Toast coconut in a dry pan over medium heat, stiring constantly.
  3.  In a medium bowl, mix the crushed pineapple, 1/3 cup coconut milk, cornstarch and ground ginger. Gradually stir in enough of the reserved pineapple juice to make the mixture smooth. Add red pepper flakes to your liking. 
  4. In a medium saucepan over medium heat, blend orange juice and maple syrup. Cook and stir 5 minutes, until clear and thickened. Mix in the pineapple mixture. Continue to cook and stir until well blended and thick, about 15 minutes.
  5. In a small bowl, mix the flour, curry powder, and garlic salt. Drain the chicken, and discard marinade. Dredge chicken in the flour mixture to coat.
  6. Heat the oil in a skillet over medium heat, and cook the coated chicken strips 5 minutes per side, or until golden brown and juices run clear.
  7. Serve chicken and sauce over brown rice.

14 May 2011