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    You are in: Home / Recipes / Pina Colada Chicken W/ Calypso Confetti Cauliflower (Paleo) Recipe
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    Pina Colada Chicken W/ Calypso Confetti Cauliflower (Paleo)

    Pina Colada Chicken W/ Calypso Confetti Cauliflower (Paleo). Photo by FLKeysJen

    1/1 Photo of Pina Colada Chicken W/ Calypso Confetti Cauliflower (Paleo)

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    PSU Lioness's Note:

    This one is from Michelle at The Clothes Make the Girl. It is a wonderful Paleo recipe that incorporates the taste of the islands to spice up boring chicken breasts. The recipe for the cauliflower is included. This recipe makes enough for 2 but is easy to double or triple to feed a family.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat coconut oil in a large skillet over medium-high heat.
    2. 2
      When hot, add chicken and saute until no longer pink (about 8-10 minutes).
    3. 3
      Place the coconut milk, pineapple, lime juice, garlic clove, and cayenne, in a medium sauce pan. Heat over medium while you make the rest of the meal. Stir occasionally and if it starts bubbling, turn back the heat to Medium-Low.
    4. 4
      Dice the peppers and onion to a 1/4-inch; try to make them all the same size so they cook evenly.
    5. 5
      Shred the carrot with a grater or peeler.
    6. 6
      Remove stems from cauliflower and process through the "grate" disk on a food processor a handful at a time. You can also grate the cauliflower with a handheld veggie grater, but this takes significantly longer and the time is not included in the prep.
    7. 7
      Heat 1 tsp coconut oil in a large saute pan over Medium-High heat. Add peppers, onions and carrots. Saute until tender and starting to brown (about 7 minutes).
    8. 8
      Add 2 more tsp coconut oil and the cauliflower to the veggie skillet. Saute and stir occasionally until cauliflower is cooked and beginning to brown (about 5 minutes).
    9. 9
      Stir in the chicken and keep on heat until it has reheated.
    10. 10
      Divide the chicken/veggie mixture evenly between 2 plates.
    11. 11
      Top with sauce that has been simmering on the stove.
    12. 12
      You can also top this with chopped avocado pieces or toasted sesame or sunflower seeds when serving.

    Ratings & Reviews:

    • on April 10, 2014

      45

      I loved the flavor. Think I had too much cauliflower (I had a large bag) so I doubled the recipe for the sauce. It's ok though, I have leftover for lunch. It's a keeper. :)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 03, 2012

      45

      Very good! I used leftover grilled chicken to save on time...loved the coconut pineapple sauce. The grated cauliflower was so unique and looked like coconut!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Pina Colada Chicken W/ Calypso Confetti Cauliflower (Paleo)

    Serving Size: 1 (548 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 672.3
     
    Calories from Fat 329
    48%
    Total Fat 36.6 g
    56%
    Saturated Fat 22.3 g
    111%
    Cholesterol 85.0 mg
    28%
    Sodium 165.3 mg
    6%
    Total Carbohydrate 63.8 g
    21%
    Dietary Fiber 6.1 g
    24%
    Sugars 50.9 g
    203%
    Protein 26.1 g
    52%

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