Monday, March 9

Pineapple Coconut Chicken

Now that the days are warming up just a bit I can see spring and summer on the horizon. These temperatures are making me crave lighter dishes and lots of tropical flavors. 

Filled with traditional Asian flavors with some added fresh pineapple to brighten the dish up, this stir fry is exactly what I needed to break out of my winter blues. 

OXO recently sent me a new wok from their new line of pans to try out. I have to say, I am quite in love with it. I see it getting much use in our family. This Asian inspired chicken recipe was the perfect family friendly dish to test my new pan out with! 

Having only used this pan a couple of times in the past week, I can already tell I am in LOVE with it and can't wait to purchase a few more pans from this set. Not only is it pretty, it's useful,  easy to clean, and durable! Be sure to go check out OXO's new line of Stainless Steel Pro Cookware! 

Pineapple Coconut Chicken 

For the chicken: 
1 1/2 lbs boneless skinless chicken breast, cut into chunks (thighs also work well)
2 tbs melted coconut oil
1 egg
1/3 cup cornstarch
2 1/2 tbs low sodium soy sauce
2 tbs coconut milk (unsweetened) 

For the sauce:
2 tsp freshley grated ginger root
4 cloves minced garlic
1 1/4 cups chicken stock
1/2 cup unsweetened coconut milk 
1/4 cup soy sauce
2 tsp sriracha hot sauce (optional)
1/4 cup brown sugar 
1 tbs sake (optional) 
1 tbs apple cider vinegar 
1 pineapple, cored peeled and cut into small chunks ( I use my OXO pineapple slicer for this)
Additional 2 tbs coconut oil for frying chicken
Scallions and unsweetened coconut flakes for garnish
Salt and pepper to taste


In a small mixing bowl, combine all of the chicken ingredients together, evenly coating the chicken. Cover and refrigerate overnight. 

When ready to prepare, heat 2 tbs of coconut oil in a wok over medium high heat. Once the pan is hot, add chicken and all the contents of the bowl.

Give a few quick tosses and evenly brown the chicken. 

Remove chicken from the pan and place a plate. It is ok if the chicken has not cooked through yet!
Into the same wok add, all of the sauce ingredients and simmer over medium heat, stirring occasionally getting any of the chicken bits off the bottom. 

Once the sauce starts to thicken a bit and the pineapple is breaking down, add the chicken back in. 
Toss everything in the pan a couple of times evenly coating the chicken in the pineapple sauce. 
Once the chicken is cooked through and the sauce has thickened. Remove from heat, salt and pepper to taste and serve with rice or noodles. Garnish with green onions and coconut flakes. 

(Disclaimer: OXO sent me a gorgeous Stainless Steel Pro 12 inch Wok + Cover to test out in my kitchen. As always, all opinions expressed here are 100% my own!) 


  1. I love coconut flavoured chicken but what really excited me was the ingredients of this sauce - looks so delicious! :-)

  2. I love the flavors you incorporated in this dish, perfect for warmer weather and lighter eating. To say I'm esctatic about the prospect of 48 degree weather today would be an understatement!

    1. I'm about to break out the beach gear. 48 is tropical.

  3. This is amazing! Love the tropical flavor, makes me even more ready for sunny, warm weather!

  4. Perfect sweet and savory dish!!! I am so ready for spring too! Um and holy moly is your stove clean!!!

    1. Haha, that is the first time anyone has said something about my stove being clean.... are you being sarcastic? I'm a terrible house keeper... for real. The worst.

  5. Is the coconut milk the canned kind? Thanks!

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