There are so many delicious forms of tropical chicken-inspired dishes to choose from: salads, pizzas, marinades, skillets, and casseroles – all with delectable chunks of pineapple. In cases like this, it is hard to pick a favorite, but tropical chicken stir-fry holds a special place on our menu and in our hearts.
At the end of a long day, it feels so wonderful to dive straight into a dish that invokes memories of a hotter, more mysterious climate and culture.
Of course, you can always use canned pineapple if you are short on time, though the better, healthier, Paleo-friendly option is to use fresh produce and avoid the sugary syrup altogether.
Pick your pineapple wisely; they are at their ripest when you can smell that distinctive pineapple smell at the bottom of the fruit – so pick them up to find the best one of the lot!
You’ll also know that it is ripe for the picking when it gives just a little when gently squeezed. Cut and carve the pineapple just before using it to bring forth the ultimate flavor.
Don’t let any part of that precious pineapple go to waste! For a tropical dessert, add the leftovers to an unpretentious fruit salad mixed with berries, or simply serve slices of pineapple with lime and mint.
Alternatively, save it for your morning smoothie mixed with blueberries and almond milk, lest you forget an ever-scrumptious smoothie bowl to start your day off with a tropical dream.
Tropical Chicken Stir-Fry Recipe
Serves: 4 Prep: 20 min Cook: 20 min
Ingredients
- 3 chicken breasts, skinless, boneless, and cut into bite-sized pieces
- 2 zucchinis, quartered and sliced
- 1 bell pepper, sliced
- 1 onion, diced
- 1 cup pineapple, diced
- 2 mandarin oranges, segmented
- 1/4 cup fresh pineapple juice
- 1/4 cup coconut milk
- 1/4 cup chicken broth
- 1/4 cup almonds, sliced
- Cooking fat
- Sea salt and freshly ground black pepper
Preparation
- Melt some cooking fat in a skillet over medium-high heat.
- Brown the chicken pieces on all sides for 6 to 8 minutes or until no longer pink; remove from the skillet.
- Add the onion and cook until translucent, about 2 to 3 minutes.
- Add the zucchini, bell pepper, pineapple, and mandarin oranges.
- Cook everything until soft, about 4 to 5 minutes.
- Add the pineapple juice, chicken broth, and coconut milk, and stir until everything is well blended.
- Return the chicken to the pan.
- Bring to a simmer and cook for another 4 to 5 minutes.
- Serve topped with sliced almonds.
Tropical Chicken Stir-Fry Recipe
Ingredients
- 3 chicken breasts skinless, boneless, and cut into bite-sized pieces
- 2 zucchinis quartered and sliced
- 1 bell pepper sliced
- 1 onion diced
- 1 cup pineapple diced
- 2 mandarin oranges segmented
- 1/4 cup fresh pineapple juice
- 1/4 cup coconut milk
- 1/4 cup chicken broth
- 1/4 cup almonds sliced
- Cooking fat
- Sea salt and freshly ground black pepper
Instructions
- Melt some cooking fat in a skillet over medium-high heat.Cooking fat
- Brown the chicken pieces on all sides for 6 to 8 minutes or until no longer pink; remove from the skillet.3 chicken breasts
- Add the onion and cook until translucent, about 2 to 3 minutes.1 onion
- Add the zucchini, bell pepper, pineapple, and mandarin oranges.2 zucchinis, 1 bell pepper, 1 cup pineapple, 2 mandarin oranges
- Cook everything until soft, about 4 to 5 minutes.
- Add the pineapple juice, chicken broth, and coconut milk, and stir until everything is well blended.1/4 cup fresh pineapple juice, 1/4 cup coconut milk, 1/4 cup chicken broth, Sea salt and freshly ground black pepper
- Return the chicken to the pan.
- Bring to a simmer and cook for another 4 to 5 minutes.
- Serve topped with sliced almonds.1/4 cup almonds