Pina Colada Chicken W/ Calypso Confetti Cauliflower (Paleo)

"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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photo by FLKeysJen photo by FLKeysJen
photo by FLKeysJen
Ready In:
35mins
Ingredients:
14
Serves:
2
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ingredients

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directions

  • Heat coconut oil in a large skillet over medium-high heat.
  • When hot, add chicken and saute until no longer pink (about 8-10 minutes).
  • 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.
  • Dice the peppers and onion to a 1/4-inch; try to make them all the same size so they cook evenly.
  • Shred the carrot with a grater or peeler.
  • 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.
  • 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).
  • 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).
  • Stir in the chicken and keep on heat until it has reheated.
  • Divide the chicken/veggie mixture evenly between 2 plates.
  • Top with sauce that has been simmering on the stove.
  • You can also top this with chopped avocado pieces or toasted sesame or sunflower seeds when serving.

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Reviews

  1. 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. :)
     
  2. 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!
     
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RECIPE SUBMITTED BY

The most defining trait in my life is that I am a mother to two wonderful boys (Tyler, 20 and Zayden, 9). I live in the little college town of Selinsgrove, Pennsylvania. It is the most wonderful place to live as it's nestled in the Appalachian Mountains and along the beautiful Susquehanna River. Seeing that we live in Central Pennsylvania, our family is also a bunch of HARDCORE Penn State Nittany Lion fans! We are...PENN STATE! I was lucky enough to be given tickets to see Joe Paterno win his 400th game as the head coach of the football team. I cried like I did when my children were born. The other love of my life is cooking. I didn't really start trying to cook until I was 20, but believe me I have made up for lost time! I absolutely adore baking and I do it whenever I can. I love making Christmas cookies and I have begun hosting our extended families at our home for Thanksgiving and Easter dinners. So far so good. I love food.com because it allows me to expand my culinary skills and my recipe box with ideas from other people like me. There is something for everyone and I have been a loyal member since 2005. I hope you enjoy my recipes and if you have any questions, please feel free to contact me.
 
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