Prep 20 mins
Cook 15 mins
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.
- 226.79 g chicken, cut into 1-inch pieces
- coconut oil (to saute chicken)
- 118.29 ml unsweetened crushed canned pineapple
- 118.29 ml coconut milk
- 1 lime, juice of
- 2 garlic cloves, crushed
- 0.25 ml cayenne pepper
- 118.29 ml onion, finely diced
- 1 green pepper, finely diced
- 1 red pepper, finely diced
- 1 carrot, grated
- 473.18-709.77 ml grated cauliflower
- 14.78 ml coconut oil, separated (or olive oil, for sauteing)
- salt, to taste
- 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.
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. :)
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!